It’s time to bring the Brussels back. People cower in the corner at the mention of Brussels sprouts like they are a food that ‘must-not-be-named’. We think that Brussels are just misunderstood, and have been cooked the wrong way for a very, very long time. (Hint: Don't boil them)
This recipe is here to set the record straight; it's suitable for vegetarians and meaty-tarians alike. These are a great addition to many mains, especially fish and chicken.
We’ve already managed to bring some friends over to the dark side to feed them our brussely goodness, and now it’s your turn.
Ingredients 6-10 Brussel Sprouts
˝ cup of chicken/vegetable stock
1 tbsp Olive Oil
Wash the Brussels sprouts thoroughly under cold water to remove any dirt. Slice off the very ends of each sprout, then slice into quarters. We find the Brussels cook faster when cut like this and absorb more flavour.
Add the sprouts to a non-stick fry pan and drizzle with the olive oil. Turn the heat onto high. Begin cooking on their cut sides, rather than on their ‘backs’.
Leave for a few minutes, moving them every so often to ensure they don’t stick. Make sure to rotate and cook them on all sides, leaving their 'backs' until last.
Prepare the chicken/vegetable stock in cold water and stir thoroughly. We usually add 1/2 – 1 tsp of stock to the water, but this can vary depending on how much flavour/salt you want the sprouts to have. Pour this directly into the pan, leaving the heat on high, and rotate the Brussels again so they are on a 'cut' side to absorb the flavour of the stock.
Let the stock boil down until all the liquid has evaporated. Transfer sprouts onto a dish and serve hot.