I think every time I post a Brussels sprouts recipe I say something like ‘this is the recipe that might just change your mind about this controversial vegetable’, but I really do this think this could be the one – I mean who couldn’t love something cooked in garlic-scented butter! And remember there are lots of good reasons for eating
these tiny power-packed mini cabbages including their fibre and
vitamin content and cancer fighting properties.
Garlicky Brussels Sprouts
This super-easy side dish is a perfect accompaniment to sausages or roast chicken.
Another delicious idea, which turns this dish into a main, is to spoon the cooked sprouts over a split baked potato with crispy bacon on the side.
a good knob of butter
2 cloves garlic, smashed
20 Brussels sprouts, cut in half through the stem
sea salt and black pepper
1 Place butter and a good splash of oil in a frying pan with a lid over a medium-high and heat until butter foams and subsides.
2 Reduce heat, add garlic and cook for 2-3 minutes or until lightly coloured – take care not to burn. Remove garlic and discard.
3 Add Brussels sprouts and toss to coat. Arrange sprouts in a single layer, cut side down, cover and cook for 10-15 minutes or
until sprouts are tender. Season with salt and black pepper.
So tell me, do you have a favourite way of cooking Brussels sprouts?
Where did the ingredients for this dish come from:
Garlic, Brussels sprouts: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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