Just back from our yearly retreat in India. Feeling FULL of stillness and quiet…
A recipe created last year for Holmes Place magazine as part of an ongoing concept of seasonal ‘superfoods’ throughout the year.
benefits
Brussels sprouts are a warming food that supports the stomach and large intestine. They are similar to cabbage and have a similar range of cancer-fighting compounds. Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are an excellent source of numerous nutrients, including folate, manganese, vitamin B6, dietary fibre, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. They are often recommended for chronic fatigue, headaches, and hypertension.
I love how easy Brussels sprouts are to prepare and how they require very little seasoning to make them shine.
tips
- Look for Brussels sprouts that are small and tightly closed.
- The smaller ones cook through quicker, whereas the larger ones tend to brown on the outside long before the insides are done.
- They make a lovely dish to serve with a simple dal and rice.
golden-crusted brussels sprouts
serves 4
Inspired by 101 Cookbooks.
ingredients
24 small brussels sprouts
2 Tbsp melted ghee\oil – divided
zest from one lemon
1 Tbsp freshly squeezed lemon juice
fine rock salt and freshly ground pepper
preparation
- Wash and pat dry the Brussels sprouts, trim the stem ends, and remove any raggy outer leaves. Then, cut in half from the stem to the top.
- Toss them gently in a bowl with one tablespoon of melted ghee, being careful to keep them intact.
- Heat one tablespoon of ghee in a large skillet over medium heat. Do not overheat the skillet, or the outside of the Brussels sprouts will cook too quickly.
- Place the Brussels sprouts in the pan flat side down in a single layer, sprinkle with salt, cover, and cook for approximately 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to check whether it is tender throughout. If not, cover and cook for a few more minutes.
- Once tender, uncover, turn up the heat, and cook until the flat sides are golden brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side.
- Season with more salt, a few grinds of pepper, a sprinkling of lemon zest and a squeeze of lemon juice. They are almost like eating candy, lovely bite-sized pieces.
Goodness shared by Stacey
