Crisp Brussels sprouts
Sprouts don’t just have to be for Christmas!
This is a recipe from The Little Library Christmas by Kate Young and whilst you could use it as a variation on the big day, you could equally just enjoy Brussels sprouts any day of the week.
800g Brussels sprouts
2tbsp sesame oil
2tbsp soy sauce
1tbsp fish sauce
1tbsp rice vinegar
1tbsp sesame seeds
Handful of parsley leaves
1 red chilli, deseeded and finely sliced
1. Clean the Brussels sprouts, pull off any grim outer leaves, and trim the stem. Slice in half through the base. Warm a large frying pan over a moderate heat. Pour in the sesame oil and, once hot, add the sprouts. Cook for six to eight minutes (depending on their size) until the sprouts are tender on the inside, and crisp and charred in places on the outside.
2. Meanwhile, mix the soy sauce, fish sauce and vinegar together in a bowl. Take the sprouts off the heat, add the dressing and toss. Top with the sesame seeds, parsley and chilli and serve immediately.
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