While I'm trying to decide what to do with the bag of lovely and fresh Brussels sprouts that I bought from my local Farmers Market, it's time to post the first ever Brussels sprout recipe here on Nami-Nami. This on-the-hob method of preparing Brussels sprouts has been tested in our kitchen few times already, and it's really quick and rather effortless. Although I have a feeling that the next batch of Brussels sprouts (called rooskapsas or "rose cabbage" in Estonian :)) will be roasted in the oven and seasoned with some crispy bacon, then it's good to have a pan-fry and vegetarian method in the recipe archives as well.
So here we go.
Sautéed Brussels sprouts with lemon, garlic and cheese
(Rooskapsad sidruni ja küüslauguga)
Serves 4 to 6
1 kg Brussels sprouts (about 2 pounds)
4 Tbsp olive oil
3-4 garlic cloves
1 lemon, juiced and zested
salt and freshly ground black pepper
a few Tbsp grated hard cheese (Parmesan or something similar)
Clean the sprouts - trim the root end and remove the floppy outer leaves, if necessary. Halve or quarter the Brussels sprouts, depending on their size.
Heat oil in a large heavy frying pan. Add the prepared sprouts and fry gently for 7-10 minutes, tossing every now and then, until they're soft and caramelised and lovely golden brown all round. Few minutes before reaching that stage add the chopped garlic to the pan as well.
Season to taste with salt, pepper and lemon juice and zest. Heat for another 1-2 minutes, then taste again for seasoning.
Sprinkle with grated hard cheese, and serve immediately.
Home Recipes: Gluten-free Recipes: Vegetables Recipes: Vegetarian Sautéed Brussels sprouts with lemon, garlic and cheese