What a perfect lunch snack. Be sure to test out our Chili Charred Brussel Sprouts recipe this week.
- Bring water to the boil, boil Brussel sprouts for 4-5 mins or until they’re just starting to tenderize. Drain and allow to cool.
- Then, slice them in half. Meanwhile, heat up 3tbsp olive oil in a pan, fry up the garlic until it has released its flavour. Tip: throw out the garlic, but not the oil, to avoid it burning. Add 1tsp chili flakes and salt and pepper to the pan.
- Now place the sprouts face down in the pan and allow them to brown and crisp up for 10 mins on a medium to low heat. If they’re not charring sufficiently, add a bit more heat to the pan at the end.