I’m writing a monthly piece on fruit and veg that I love to grow and eat. I share recipes, tips on how to grow and fun facts.
This month’s post is on Brussels sprouts! Check out a great recipe below, and for growing tips, head over to the Hoffmann Hayes blog.
Sautéed Brussels Sprouts
We like to keep it really simple when it comes to cooking Brussels sprouts. Simply sautéed in pan with a little butter or oil brings out their delicate sweet flavour, but remember, don’t overcook!
What you need:
- 1/4 cup extra-virgin olive oil or butter
- 2 pints Brussels sprouts (2 pounds total), trimmed and halved lengthwise
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice
What to do:
In a large skillet, heat oil over medium-high. Add Brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.