The best ever Brussels sprouts
Forget the little mushy bullets served by Gran and try this. It's from a recipe from Wisconsin, in the US, and I can guarantee it is delicious.
NEED TO KNOW
|Type of dish||Quick and easy|
|Cooking time||<30 min|
|Serves/makes||4 - 6|
Have everything ready to go when the rest of the meal is cooked, as it takes only a minute to whip up.
|About 18 brussel sprouts|
|Juice of 1 lemon|
|1 tablespoon butter|
|1 tablespoon oil|
|1. Chop the sprouts up. Either remove the bottom bit of the sprout and zap the sprouts through the slicer of a food processor, or cut in half, remove the core and slice very thinly.
2. Heat oil in a pan, add the sprouts and juice of half the lemon. Season with salt and black pepper. Cook for 60 seconds - no more, no less - stirring constantly.
3. Turn off the heat, add the rest of the lemon juice and the butter. Mix and serve.
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