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This recipe pre-dates my 5 Ingredients philosophy.
Sauteed Brussels Sprouts
Inspired by spunky Sean Moran from his lovely book ‘Let it Simmer.’
This is one of those recipes that is really a base that you can build on and twist to your own preferences. For a vego option just drop the pancetta and toss though some toasted walnuts or almonds at the end or serve showered with freshly grated parmesan cheese. I really love how sage works with this dish but thyme or rosemary would also do the trick.
While it makes an excellent lunch combined with a poached egg, you could just as easily serve it as a side dish alongside roast meat, poultry or even a meaty fish like swordfish. If you’re in the mood for something a little more decadent, stir through some double cream at the end for a richer, saucier feel.
Serves 1
250g (1/2 lb) Brussels sprouts
2T olive oil
30g (1 oz) pancetta or smoked spec, chopped
2 large sprigs sage, leaves picked
2 cloves garlic, finely sliced
Squeeze of lemon juice
Poached egg, to serve
1. Trim the base of your sprouts and peel away the dark green outer leaves. You can either discard these or add them into the pan but they will add a stronger more cabbagey flavour so probably best to omit them on your first attempt. Take the trimmed sprouts and finely slice lengthwise into 4 or 5 slices.
2. Heat a small frying pan over a medium heat. Add oil and allow to warm for a few seconds before adding the pancetta. Cook for a minute or two and then add the trimmed sprouts, sage and garlic.
3. Saute, stirring regularly for approx 10mins or until the sprouts are starting to soften and take on a golden colour.
4. Season well and pile onto a plate. Squeeze over lemon juice to taste and serve topped with a poached egg.
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