It’s not easy being green

brussels_sproutsI have never been a fan of Brussels sprouts. I don’t really know what its is about them that does not do it for me, the taste is not offensive, boring maybe?

Every time I go to the fruit and veg store these little guys grab my attention once again I don’t know what it is, they look like they have picked from a miniature village veggie patch, I always resist and go home with out a Brussels sprouts purchase.

Last week I walked into the fruit and veggie store, chest puffed out and grabbed a bag full of Brussels sprouts in the endeavour to create a recipe that would change my mind about these little cabbages, and here it is.


Prep time 10 mins : Cooking time 12 mins : Serves 4 as a side dish.

Ingredients :

24 Brussels sprouts

200 gm unsalted butter ( room temperature )

1 garlic clove ( minced )

4 sprigs of fresh Tarragon

1 Tablespoon Olive oil

1/2 Lemon

50 gm Parmesan cheese (grated)

Sea salt flakes

Black Pepper


Take a paring knife and make a cross insertion into the bottom of each Brussels sprout.

Bring a large saucepan of water to the boil and par boil the Brussels sprouts for about 5 minutes.

Whilst the sprouts are on the boil take two sprigs of fresh Tarragon and blitz them in a food processor, add the Tarragon and minced Garlic to the unsalted butter and mix in well.

Heat a large fry pan or wok add the olive oil and the butter mix to the fry pan.

Drain the sprouts and place in fry pan with the melted butter and a good pinch of sea salt and cracked black pepper, cook on a high heat for about 5 minutes tossing the sprouts all the time.

When ready turn off the heat and squeeze the juice of half the lemon and give the sprouts one final toss, place into a serving bowl pouring any remaining juices in the pan over them, top with grated Parmesan and garnish with the two remaining sprigs of Tarragon.



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