In most families more than 50% of humans hate Brussel sprouts, I used to be one of them, until I figured out that there are many ways to cook this sweet little mini cabbage. Like broccoli, Brussel sprouts contain anticancer properties. If they are cooked well, it will completely change your perception of these nutty green gems; most people boil them until soggy and nutritionless, this recipe uses two methods of cooking- chargrilling and stir frying.
You can add a tablespoon of soya sauce to add some Asian flavours.
300 g Brussels Spouts
1 red onion, roughly chopped
3 garlic cloves, crushed
1 red chilli, chopped
Course sea salt
Bacon pieces (optional)
Preparation 5 minutes
Cooking time 10 minutes
Thoroughly wash the sprouts, then cut them in half. Place a griddle pan on high-heat, using a basting brush rub the pan with olive oil. Then drizzle a small amount of olive oil onto the halved sprouts and griddle them for 5 minutes– or until slightly charred. Do them in batches if your pan is too small. You’ll start smelling a gorgeous nutty aroma in the kitchen 🙂
While the sprouts are charing, chop up the chilli, onions and garlic. Once the sprouts are grilled, using a food processor with the slicing attachment, finely sliced the chargrilled spouts. Place a large wok on high heat, add 2 tablespoons of olive oil and fry the garlic, onions and chilli for 3 minutes. If you want to add bacon to the mix, fry the bacon for 2 minutes before you add the chopped veggies.
Once the onions have softened a bit, add the sliced sprouts with a generous pinch of salt and black pepper. Fry for 5 minutes, tossing constantly. Then add 2 tablespoons of water and put the wok lid on for 3 minutes. They must be slightly crunchy but soft enough to enjoy.