Fried Sprouts with Garlic, Chili & Honey

Salads & Sides

Festive Fried Sprouts with Garlic, Chili & Honey

20

Mins

4-8

Feeds

These sprouts are so tasty that I truly think they could convert all sprout haters! Fried Christmas Brussel Sprouts with garlic, anchovy, chilli & a citrus sweet drizzle of lemon & honey. Top with parmesan & a festive flourish of cranberries & pomegranate seeds to really make this a show stopping side.

This recipe is fast, beautiful & easily adaptable so feel free to change up the fruit, add toasted nuts if you like, swap the hard cheese for crumbled feta and swap lemon zest for satsumas or orange. If you’re not a fan of anchovy, then feel free to leave them out but this could be the recipe to convert you- they add the most delicious saltiness to the dish! And if you don’t want to save these just for the Christmas feast – enjoy these with pasta or in a quinoa, lentil or rice salad or pilaf.

Method

  1. Heat up a large frying pan with olive oil or butter then tumble the sprouts in, stir to coat them in the oil & add a pinch of salt & pepper & let fry stirring regularly for a few mins on a medium heat. Some sprouts will start to brown slightly but you don’t want any to get burnt.
  2. After a few mins, or sooner if you think it needs it, add a splash of water which will help the sprouts steam a little.
    Make a gap in the middle of the pan, add a dash more of oil & add the garlic & anchovy, let them fry for 30 seconds then stir them into the sprouts and let fry for another few mins.
  3. At this point, try a sprout for tenderness, I like them ‘al dente’ but if you’d like them a bit softer, cook them a little lower and slower and add another little splash of water and pop a lid on to let them have little steam.
  4. Then take them off the heat, squeeze over the lemon juice and drizzle the honey and stir. Tumble the sprouts onto a serving plate along with the dried fruit and scatter over the pomegranate seeds, the chilli and then grate or shave over the cheese to finish. Enjoy!

Ingredients

800g brussel sprouts, keep small ones whole, halve or quarter larger ones
3 tbsp olive oil or butter
1 red chili, finely chopped or use pinch chilli flakes
2 fat cloves garlic, finely chopped
2 anchovy fillets, chopped
Handful parmesan or cheddar, any hard cheese works well, shave or finely grate
Sea salt & pepper, to taste
Festive Flourishes:
Small palmful mixed dried fruit eg cranberries, raisins or dried cherries
Big handful pomegranate seeds
1 tbsp raw honey or maple syrup
Zest & Generous squeeze of lemon

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