Brussels sprouts are one of those vegetables people either love or dislike intensely. This recipe takes them to new heights in a very simple way. Brussels sprouts are a member of the Brassica Family and are in plentiful supply over the winter months.
Serves: 6
INGREDIENTS
1 kilo small Brussels sprouts
2 teaspoons unsalted butter
1-2 teaspoons balsamic vinegar
sea salt and freshly ground pepper
1⁄4 cup walnuts, toasted
2 tablespoons chopped mint
METHOD
Trim the Brussels sprouts and score a cross in the base of each one. Bring a pot of salted water to the boil and cook the Brussels sprouts until they are bright green and almost tender. Drain and immediately refresh in plenty of cold water. This stops the cooking process and sets the colour. Pat dry.
Melt the butter in a large sauté pan, over a high heat, until it begins to brown. Add the sprouts in an even layer and cook, without stirring, until they brown on the bottom.
Add the balsamic and continue cooking for 2 or 3 minutes until the vinegar reduces and glazes the sprouts.
Season, stir in the walnuts and mint and serve at once. Serves 6
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.