- 400g Brussels sprouts
- 2 shallots
- 1 lemon
- 100g butter
- Sea salt + black pepper
- 2 tsp olive oil
- 1.
Wash the Brussels sprouts and trim the bases so they’re neat and flat. Pull off any ragged leaves. Halve or quarter the sprouts, if necessary, so they’re all the same size.
- 2.
Add the sprouts to the boiling water. Simmer for 2 mins. Drain and rinse under cold water to stop them cooking. Set aside.
- 3.
Trim, peel and finely chop the shallots. Finely grate the zest from the lemon and juice it. Dice 100g butter.
- 4.
Add the butter to a deep frying pan set over a medium-low heat. Swirl the butter round the pan for 2-3 mins till it melts and turns a rich, nutty brown. Pour it into a small bowl through a heatproof sieve to catch the browned solids. Set the melted butter aside. Discard the solids. Wipe the pan clean.
- 5.
Add 2 tsp oil to the pan and turn the heat up to medium-high. Add the shallots and season with salt and pepper. Fry, stirring, for 5 mins till the shallots are glossy.
- 6.
Add the blanched sprouts and stir-fry for 3-5 mins till they’re bright green and just tender. Pour the brown butter into the pan. Add the lemon zest and juice. Season with salt and pepper and toss to coat the sprouts in the buttery sauce. Warm through. Transfer to a dish and serve.
- Tip
Get Ahead
Blanch the Brussels sprouts up to 24 hrs before you want to finish cooking them. Once they've been cooled under cold running water, drain then transfer to an airtight tub and store in the fridge. Take them out around 30 mins before you want to cook them.
