Honey & Mustard Glazed Brussels Sprouts

If it's Christmas, then there must be Brussels sprouts. Sweet and nutty, these organic greens are one of our favourite seasonal veg. These sprouts are steam-fried – cooked on the hob with a mix of oil and water – till they're bright green and tender but still with some bite. Creamy chestnuts, caramelised onions and a pinch of sage elevate this dish from side to super star.

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Ingredients you'll need

200g Brussels sprouts
1 shallots
1½ tsp wholegrain mustard
20g honey
½ lemon

You'll need

Step by step this way

1.
Wash the Brussels sprouts. Trim off the stalks so they’re flat. Pull off any ragged outer leaves. Halve any large sprouts. Trim, peel and finely slcie the shallots. Finely grate the zest form the lemon, then halve it ready for squeezing.
2.
Set a large frying pan or wok on a medium heat. Add 1 tbsp oil and, when it's warm, add the shallots. Season with a pinch of salt and pepepr and fry, stirirng often, for xx misn til, the shallots have started to soften and pick up a little colour.
3.
Ddd the Brussels sprouts. Season with salt and pepper. Frying, stirring, for 2-3 mins till the Brussels have just started to pick up some colour.
4.
Add the lemon zest and squeeze in the juice form half the lemon. Add the mustard and honey. Pour in xxml water. Cook for 8 mins, stirring often, till the Brussels are bright green, a little browned at the edges and the liquid has mostly cooked off, leaving the Brussels sticky and well glazed.
5.
Taste and add a little more salt, pepper or lemon juice if you thin they need it. Transfer to a warm serving dish and serve.

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