Pan-fried Brussel Sprouts

I LOVE brussel sprouts. And this is my favourite way to cook them. A bit of faff in the prepping, but totally worth it. I would happily eat these with every meal.

Serves 1 (just me!)

Brussel sprouts
Sunflower or olive oil
Salt and pepper
Pine nuts, toasted (optional)
Bacon bits, cooked until crispy (optional)

1) Prep the sprouts. Cut off the base and remove a few outer leaves if they are dirty or damaged. Slice eat sprout into thin slices - 2-3mm thick. It doesn’t matter if they fall apart a bit.

2) Put a glug of oil in a frying pan or wok over a high heat. Once hot, add the sprouts, a pinch of sea salt and loads of black pepper and give them a stir for a couple of minutes.

3) Add a tablespoon or two of water into the pan (it will sizzle and steam profusely) and then immediately put a lid on to trap in the steam. Leave to cook for a couple more minutes. I like my sprouts still with a bit of bite - not a mushy mess. But ideally you want the ones at the bottom of the pan to burn a wee bit. Charred sprouts is my favourite.

4) Take off the lid and continue to stir-fry until at least some of your sprouts are nicely browned. Add and stir through the pine nuts and bacon bits (if using).

5) Taste and add more seasoning if needed. I love the combination of sprouts and LOTS of black pepper. Serve while hot.

If you don’t have pine nuts, you could add fried sage leaves, parmesan cheese, pomegranate seeds, other toasted seeds or nuts or seeds. Or sweat off some onions or scallions before adding the sprouts.