Chilli-charred Brussels sprouts
Spruce up Brussels sprouts for Christmas Day with the addition of garlic, lemon and chilli. The result is a flavourful vegan side dish that's healthy too
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Prep:15 mins
Cook:25 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 140
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fat 11g
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saturates 2g
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carbs 4g
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sugars 3g
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fibre 4g
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protein 3g
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salt 0.3g
Ingredients
- 600g Brussels sprouts, trimmed at the base
- 60ml olive oil
- 4 garlic cloves, peeled and bashed
- 1-2 tsp chilli flakes
- 1 lemon, zested and juiced
Tip
Don’t want chilli?Lose the chilli and add some flaked almonds and black pepper instead.
Method
Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don’t be tempted to move them – this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.
Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.
