brussels sprouts (about 20)
good handful of fresh walnuts
juice of a lemon
drizzle of honey (optional)
salt and freshly ground pepper
extra virgin olive oil
Another not-really-a-recipe recipe. This one is a super quick Brussels sprouts dream – charred gems made extra delicious with oil / lemon / parmesan and tossed with freshly roasted walnuts that you have miraculously managed to avoid burning under the grill or in a low oven. (That’s the trickiest part). Drizzle with honey for extra sweetness if you desire!
Pan fried Brussels sprouts with walnuts
Preheat the oven (to roast the walnuts) to 150ºC.
Trim the base and any damaged or old leaves from the Brussels sprouts. Slice any extra large ones in half so they are all a similar size. Roast the walnuts on a tray for about 10 minutes, until they smell good and are golden – if you like to multitask, put a timer on or risk burning the precious little things.
Heat a skillet or fry pan to a medium heat, heat vegetable oil and fry your mini-cabbages, stirring occasionally. They’re great when left to char a little. When cooked to your liking, remove from the heat.
Drizzle with olive oil and generous lemon, add honey if preferred, and season with salt and pepper. Scatter with roasted walnuts and parmesan cheese. Enjoy!
(This one’s a classic combo, but also the online posts here and here were the inspiration for sharing this!).