Garlic Brussel Sprouts
A super tasty, quick yummy recipe for brussel sprouts, with garlic and parsley. The secret to avoiding that nasty sulphur taste and odour is to avoid overcooking these little veggies. Serves 2 as a side dish.
- 10 brussel sprouts
- 1⁄4 bunch parsley
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- Sea Salt
- Black Pepper
Chop the woody stems off the sprouts, and remove the outer leaves and any leaves that are marked or yellow. Wash the sprouts in a bowl of water, then remove and chop into halves. Pat dry. Crush the garlic cloves and chop finely. Wash the parsley and roughly chop.
Heat the olive oil in a large heavy frypan, then add the sprouts cut side down. Cover with a lid and let cook for a few minutes over a medium heat till the sprouts have turned bright green, and browned slightly on the bottom. Use a wooden spoon to stir the sprouts, to make sure they are evenly cooking in the pan. Add the butter and the garlic and a pinch of sea salt, and mix through to combine. Cover with lid again til the garlic smells good ( just a few moments) and then throw in the parsley. Cover to allow the parsley to wilt, then stir through. Serve with a good grinding of black pepper.
Take care to pick sprouts that are roughly the same size, as it is important not to overcook them, but you want them to change to the lovely fresh bright green colour and be cooked right through. Using the lid while cooking this dish allows the brussel sprouts to steam a little, speeding up the process and keeping the flavours fresh.