Cooking With Kevin Brussel Sprouts Food
HOW TO COOK BRUSSELS SPROUTS
Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.
Provided by Lulu Grimes
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
- Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
- Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.
Nutrition Facts : Calories 47 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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- Heat oil in a large skillet over medium heat. Add the sprouts and season with salt. Toss well to coat with oil.
- Cover the pan with the lid ajar by about 1 inch. Turn heat down to medium low, and cook, stirring occasionally. The sprouts should start to brown, 8 to 12 minutes. As the mixture cooks, you will hear a gentle sizzle.
- In a small microwave safe bowl add butter and ginger. Microwave on high for 30 seconds. Finely grate lime for 1 teaspoon of zest and set aside. Squeeze lime for 1 tablespoon of juice and add to butter ginger mixture.
- Uncover the Brussels sprouts, turn the heat down to low, add the cleaned leeks (with any water still clinging to them) and cook, stirring occasionally. Try pushing the vegetables back into a single layer so that most have direct contact with the pan. Pan roast until the leeks are limp and the sprouts are well browned, about 15 minutes.
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