Fried Brussels Sprouts
Choux de Bruxelles sautés: tender halved Brussels sprouts pan-fried in foaming butter until deeply caramelised and crispy, tossed with cracked pepper, nutmeg, and sea salt flakes.
Ingredients
- • 500g fresh Brussels sprouts, trimmed and halved lengthwise
- • 40g salted Belgian butter
- • 1 tbsp sunflower oil
- • 1 clove garlic, minced
- • 1/2 tsp freshly ground whole nutmeg
- • Sea salt flakes and freshly cracked black pepper
Preparation Steps
Trim the stem ends of the sprouts and remove any discoloured outer leaves. Cut each sprout cleanly in half from stem to tip.
Drop the halved sprouts into boiling salted water for 3 minutes to parboil. Drain immediately and plunge into cold water to preserve their emerald colour, then pat dry.
Heat the oil and butter in a wide cast-iron skillet over medium-high heat. Place the sprouts cut-side down in the pan. Fry undisturbed for 5 minutes until the cut sides turn deeply browned and crispy.
Toss the sprouts, add the minced garlic, and sauté for 2 minutes. Season with sea salt flakes, black pepper, and generous grated nutmeg, serving hot from the pan.