- 800g Brussels sprouts
- ½ lemon
- 1 garlic cloves
- 2 tbsp olive or rapeseed oil
- Sea salt
- Freshly ground pepper
- 1.
Rinse the sprouts, then trim off any stalky bits and pull off any ragged leaves. Halve the sprouts. Finely grate the zest from the lemon and juice it. Peel and grate or crush the garlic cloves.
- 2.
Place a deep frying pan or wok over a medium-low heat and warm for 2-3 mins till really hot. Add 2 tbsp oil.
- 3.
Add the sprouts, lemon zest and juice, and the garlic with a little pinch of salt and pepper. Stir-fry for 4-5 mins till the sprouts are just tender, lightly caramelised and are coated in the lemony-garlic oil. Tip into a serving dish and serve.
- Tip
Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They’re great used to make classic bubble ‘n’ squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, a glug of olive oil and a good pinch of salt and pepper. Fry, stirring often, for 10-15 mins till well combined and the bubble ‘n’ squeak has plenty of crusty, golden bits. Serve for breakfast.
