Stir-fried Brussels sprouts for a quick and tasty side dish

Ingredients for Stir-fried Brussels sprouts

• 60 g walnuts

• 900 g brussels sprouts

• 120 ml extra-virgin olive oil

• kosher salt, freshly ground pepper

• 1/2 lemon (juiced)

• 15 ml walnut oil or 5 ml sesame oil

How to make Stir-fried Brussels sprouts

1. Preheat the oven to 180°C (fan 160°C). Toast the walnuts on a rimmed baking tray, tossing once, until golden brown, about 8–10 minutes. Allow to cool, then coarsely chop.

2. Using a paring knife, remove the cores from the Brussels sprouts through the stem ends and discard. Peel off the leaves down to the very centre.

3. Heat 30 ml of olive oil in a large frying pan over medium-high heat. Add a quarter of the Brussels sprout leaves and cook, tossing once or twice, until bright green and deeply charred in spots, about 4 minutes. Season with salt and pepper, and transfer to a platter. Repeat this process three more times with the remaining Brussels sprouts and olive oil.

4. Finely grate lemon zest over the Brussels sprouts, then squeeze the juice on top. Scatter the walnuts over and drizzle with walnut oil. Finish with a few cracks of pepper.

5. The Brussels sprouts can be cored and leaves separated up to 3 days in advance. Wrap them in damp paper towels and store in resealable cling film bags; chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.