- 1 kg Brussels sprouts, trimmed
- 1 tablesp olive oil
- 2 shallots, finely sliced
- 2 garlic cloves, finely sliced
- 1 red chilli, deseeded and thinly sliced
- Squeeze of lemon juice
- Salt and fresh-ground black pepper
Brussels Sprouts with Chilli and Lemon
8 people
Ingredients
Main
- 1 kg Brussels sprouts, trimmed
- 1 tablesp olive oil
- 2 shallots, finely sliced
- 2 garlic cloves, finely sliced
- 1 red chilli, deseeded and thinly sliced
- Squeeze of lemon juice
- Salt and fresh-ground black pepper
Method
Copy TextTrim the sprouts and place in a saucepan of boiling salted water.
Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.
While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.
They should be soft and not coloured. When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.
The Quality Mark & You
Learn moreMethod
Copy TextTrim the sprouts and place in a saucepan of boiling salted water.
Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.
While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.
They should be soft and not coloured. When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.
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