A healthy and light way to eat more of these often neglected greens. Spicy and flavored with garlic and lemon, the tiny "rose cabbages", as the Germans call them shine through and provide their nutritional benefits in a delicious manner. Try this dish and learn to enjoy their flavor so you can perhaps add more Brussels sprouts in your diet(s) :).
Last year: Kataif / Kadayf (Turkish-Greek).
Two years ago: Pumpkin and sage soup.
Three years ago: Potato, sun-dried tomatoes and herbs creamy salad.
Four years ago: Scottish cardamom griddle scones with butter and honey
Ingredients (serves 2):
- 500 g brussels sprouts
- 1 tablespoon olive oil
- 3 large garlic cloves
- 1/2 of a red chili
- 3-4 tablespoons tomato sauce
- juice from half a lemon
- 1 teaspoon agave syrup (or brown sugar)
- salt and pepper to taste
Remove the outer leaves of each sprout and chop off their hard stalk ending. Boil them in salted water for 5 minutes (or even better, steam them for 5 minutes).
Heat the olive oil in a small pan and add the sliced garlic and chili to it.
Fry them on low heat for a minute or so, then add the tomato sauce, lemon juice, and the agave syrup. Mix well and add the sprouts.
Mix and cook them with a lid on for 3 more minutes or so. Season with salt and pepper to taste and transfer to serving plates. It's done, dig in! :)
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