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Sauteed Brussels Sprouts & Parmesan

Sauteed Brussels Sprouts & Parmesan

Feel free to use other ingredients in this dish; use walnuts or pinenuts instead, or change the parmesan for crispy bacon pieces. Or have them all! Go crazy!
  • Brussels Sprouts
  • A glug of vegetable Oil
  • Chunk of butter
  • Flaked almonds
  • Grated parmesan

The winning element of this recipe is the way we are cooking the brussels sprouts! DO NOT BOIL THEM. (I mean, who ever thought boiling a mini cabbage would be a good idea?!)

  1. Give the sprouts a good rinse under cold running water. Next, use a small knife to remove the base stem, then use your fingers to pull off any yellow or damaged outer leaves. Cut them in half.
  2. In a large frying pan over medium heat, heat oil. Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer. Cook undisturbed for around 1.5 minutes, until the cut sides of sprouts become caramelised.
  3. Stir the sprouts and continue to cook and stir until they have taken on colour and become al dente, around 5 to 7 minutes more. Add the butter and comtinue to cook for around 1 min. Season with salt, pepper and add the parmesan.
  4. Serve in a big bowl and top up with flaked almonds. Eat immediately.
  5. Enjoy!


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