- 800g Brussels sprouts
- 2 garlic cloves
- A handful of sage
- 1 lemon
Prep: 15 mins | Cook: 10 mins
1. Wash the Brussels sprouts and trim the bases so they’re neat and flat. Pull off any torn leaves. Halve or quarter the sprouts so they’re all the same size. Peel the garlic and thinly slice it. Pick the sage leaves off their stalks.
2. Add 1 tbsp oil to a deep frying pan or wok set 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.
3. When the sprouts are cooked, squeeze over a little lemon juice. Taste and add more lemon juice or a pinch of salt and pepper if you think they need it. Tip the sprouts into a bowl and serve.
4. 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.