Pan fried, slightly charred Brussels Sprouts…with a lot of lemon!
I won’t patronise you by actually writing a recipe for these, but suffice to say, this update on the old fashioned overcooked, boiled to death version is a welcome one if you absolutely insist on serving your sprouts cooked. Simply clean and quarter the sprouts, toss them in olive oil and crushed garlic and then throw them in a large, hot saute pan. Allow them to caramelise and even catch a little on the pan over a medium high heat. Pour over the juice of a whole lemon – or more – be brave. Give them a stir and stick a lid on them for the briefest of moments . . . you don’t even have to be sure they are completely cooked all the way through! Be liberal with the sea salt, and serve hot. Lovely with a cold beer!
Heirlooms & Wooden Spoons 