Butterscotch Brussels sprouts
AKA Brussels Sprouts with miso, maple and lemon
They get a bit of flak, but Brussels Sprouts are one of my all time favourite vegetables to cook and eat. BTW, theres no need to put crosses in the bottoms in the sprouts.
Serves 4/ prep time 5 min/cook time 20 mins/ easy
Recipe
500g Sprouts
1 clove garlic (grated)
1 lemon
5 slices of pancetta or bacon(lardons)
2 tbsp olive oil
80g butter
4 tbsp Maple syrup
1 tbsp white miso
S&P
A handful of herbs(mint & parsley)
Method
Trim the end of the Sprouts( if they look like they need it) cut in half. Pop in a pot, cover with water, add salt.
Bring to a boil and cook for 3 minutes, longer if they’re gigantic.
Drain properly and season with olive oil, S&P
Fry off the pancetta until crispy, remove and set aside.
Add half the butter to the fat, once foaming, add the sprouts. (Use a big enough pan so they’re not onto of one another.
Fry till golden, they really want some colour! Note: Take care when adding the sprouts to a hot pan, make sure they’re well drained, pouring water into a hot pan won’t do the eyebrows any favours.
Flip over, colour the outer sprout then move to side of the pan(or a bowl)
Foam the rest of the butter, cook the garlic until a light brown, add the miso, maple, a little zest and juice. Toss the sprout through this salty sweet action. Wind in some herbs. Serve up in a big bowl…Pretty epic.