The new festive side. The new weeknight treat. The perfect leftover, stolen from the bowl out of the fridge. These brussels that cook in mere minutes are an instant winter pick me up on the plate.
Note: you can also use my favourite sprout tops here, either roasted or blanched and topped with the anchovy butter.
Brussels in Minutes
- 1kg brussel sprouts
- 1 tbsp olive oil (preferably the oil from confit garlic)
- a good pinch of salt
- a sprinkling of Aleppo pepper (optional)
- 1 tbsp anchovy butter (or any flavoured butter of choice)
- zest of 1 lemon
- 100g roasted walnuts, pecans or almonds for desired crunch
Preheat oven to 250C
Remove the outer leaves of the brussel sprouts. If they are large you may want to cut halve.
In a large bowl, coat the brussel sprouts with a good drizzle of confit garlic oil (or olive oil), salt and Aleppo pepper flakes and toss to fully coat in the seasoning. Add a little Heat a large oven safe frying pan over high heat. Add the sprouts in one layer and cook for 3-5 minutes until they start to brown.
Turn them over in the pan, transfer to the oven and roast the for 6-8 minutes. Turn with a spatula and roast for a further 2-3 minutes.
Remove the pan from the oven, add the anchovy butter and place back on the hob on a medium to high heat for another minute or two, just to let the edges catch a little more. Add the lemon zest and sprinkle over some toasted nuts (if using).
Tip: To make a dairy free version of these brussel sprouts, add some sliced garlic or confit garlic pieces and melt some anchovies into the oil at the beginning of cooking for extra umami delicousness. And to make this vegetarian, simply leave out the anchovies!
Have you made this dish?
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