Brussels Sprouts with Garlic and Chilli

You either like brussels sprouts or you don’t. I love them and am quite happy to eat them simply boiled or steamed, with a knob of butter. I know quite a few people who hate them.

This Asian-style recipe raises the humble sprout to a whole new level. Who knows, it might even succeed in winning a few new fans.

Brussels Sprouts with Garlic and Chilli

500-700g brussels sprouts
1 Tbs olive oil
1 Tbs butter
1-2 tsp finely chopped fresh or dried chilli
2 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper

Trim sprouts and cut them in half lengthwise. Add to a pan of boiling salted water and cook for 3-4 minutes, or until al dente or almost cooked. Drain and run under the cold tap to keep a good green colour, then drain again.

Heat butter and oil in a large frying pan. Add chilli and garlic and cook, stirring for a minute or so. Add sprouts and continue to stir-fry for 5-8 minutes or until they are starting to brown a bit. Season to taste.

Serves 4-6

2 thoughts on “Brussels Sprouts with Garlic and Chilli

  1. Hello Linda,
    There’s a wee spelling error in your Brussels Sprouts recipe. They’re getting ‘too’ brown.
    I hope you don’t mind. I know I hate to find errors in my own mail and website.
    By the way I’ve had to create a new website because Virgin Media decided to give up hosting webspace for its customers. See new URL below.
    Kind regards
    Jim.

Comments are closed.