Brussels Sprouts with Lemon, Sage & Garlic

Prep: 15 mins

Cook: 10 mins

Complete your Christmas spread with a big bowl of tender Brussels sprouts, sizzled with garlic, a squeeze of lemon and plenty of fresh sage for a fragrant festive twist.

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Ingredients you'll need

1kg Brussels sprouts
2 garlic cloves
A handful of sage leaves
1 lemon

From your kitchen

1 tbsp olive oil
Sea salt
Freshly ground pepper

You'll need

Deep frying pan or wok

Step by step this way

1.
Wash the Brussels sprouts and trim the bases so they’re neat and flat. Pull off any torn leaves (see our tip on what to do with them). Halve the sprouts.
2.
Peel the garlic and thinly slice it. Pick the sage leaves off their stalks.
3.
Add 1 tbsp olive oil to a deep frying pan or wok on a medium heat. Add the sprouts with a little pinch of salt and pepper. Slide in the sliced garlic. Stir fry for 6-8 mins, till the sprouts are just tender and golden at the edges. Stir through the sage leaves and cook for 1 min.
4.
When the sprouts are cooked, squeeze over a little lemon juice. Taste and add more lemon juice or a pinch of salt or pepper if you think the sprouts need it. Tip the sprouts into a serving bowl and serve.

Tip
Low Waste, No Waste
Rather than binning or composting the torn leaves from your Brussels sprouts, why not use them to make a crispy snack? Look up our recipe for Brussels Bhajis at abelandcole.co.uk/recipes and turn them into crunchy, deliciously spiced nibbles.
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 with poached eggs.

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