Brussels Sprouts with Garlic, Chilli and Lemon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g Brussels sprouts, cleaned
- 1 tablespoon butter
- salt
- 0.5 teaspoon ½ chilli flakes
- 1 clove garlic
- 0.5 ½ lemon (s), the zest
Print Recipe
Pin Recipe Instructions
- Cut the cleaned Brussels sprouts crosswise on the stem and cook in the steam for about 7-8 minutes. I do this with a normal pot and a steamer insert, but of course you can also use a steamer. But please not in the pressure cooker, the Brussels sprouts will get mushy in it. The consistency should be rather crunchy.
- Melt the butter in a high, non-stick pan over medium heat. Peel the garlic and cut into very small cubes. First sweat the garlic briefly, then add the Brussels sprouts and stir briefly. Season with salt and chilli, top off with the lemon peel at the very end, this takes away the somewhat harsh taste of the Brussels sprouts.
- I really like this type of Brussels sprouts with briefly fried meat, such as steak, pork tenderloin or lamb.
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