They often get left at Christmas dinner with most people opting for extra pigs in blankets rather than more Brussels sprouts. However, they are so healthy for us and if you follow this recipe, you might actually find them tasty too.
- 750g of Brussel sprouts
- 2 tbsp of caraway seeds
- 100g of butter
- 1 lemon
- Salt and pepper
- Place a large saucepan of water over a high heat, seasoned generously with salt.
- Trim the base of the sprouts and remove any yellow leaves they might have. It’s a myth that you have to put a little cross in them, so that saves you a job!
- Once the water has hit a rolling boil, turn the heat off and pop the sprouts in and cover with a lid. The water will retain enough heat to cook the sprouts, meaning you won’t end up using too much energy. Leave the sprouts in the water for 6 minutes.
- Grab a large bowl and fill with ice and water. Drain the sprouts in a colander and plunge into the ice water. This will keep them a vivid green (the ice will set the chlorophyll) and stop them from overcooking.
- When ready to serve, place the butter and caraway seeds in a large frying pan over a high heat. Drain the sprouts and toss in to warm for 4 minutes, squeezing in the juice of half a lemon.
- Place into a serving dish. Using a fine grater grate the zest the remaining half a lemon over season well and serve.
Preparation time: 10 mins
Serve with your traditional Christmas dinner as a side.