It was my brother-in-law’s turn to host Christmas in the UK one year and I was in charge of the vegetables. With all the burners and the oven at full capacity, I marched outside in a beanie, thick Christmas jumper, and flip flops (I am half Australian, after all) and began barbecuing the greens.
For southern-hemisphere home cooks, using the barbecue at Christmas would be a logical move in the summertime. But to my British in-laws, who love a traditional wintry Christmas spread ofroast turkeyand boiled vegetables, this barbecue move left them speechless, in awe, with lots of side looks, curious grins and raised eyebrows, until of course they tasted them and the charred veggies completely blew their mind.
You won’t need a barbecue for this version (although do feel free to get your charcoal on), as the sprouts will char very nicely in a hot frying pan. Tossed with thelemongrass dressing, the sweet-and-sour flavors swim into the cut edges of the smoky brussels sprouts. They take on a snacking quality, with the moreish flavor of a really delicious bag of potato chips you can’t stop eating. I go so far as to pluck them straight off the serving plate with my fingers and into my mouth, losing all manners and cutlery sensibilities. They make a great side, but I’d also happily eat these for dinner with a simple side of rice.
这道菜是摘自飞溅的大豆的by Lara Lee. Buy the full book onAmazon.
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What you’ll need
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Coconut Oil
$12 At Amazon
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12-Inch Skillet
$27 At Amazon
Ingredients
Serves 4 as a side
Step 1
Heat a large frying pan on a medium-high heat. Once hot, add the oil to the pan, followed by the sprouts in a single layer, cut side down. Cook for 3–4 minutes, or until charred, then carefully add water to the pan until they are one-quarter covered.
Step 2
Cook until the water has completely evaporated, tossing the sprouts constantly. Continue to cook until they are well browned.
Step 3
Remove from the pan and toss with the dressing. Season with salt if needed, then transfer to a serving plate.
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