Chili and Garlic Brussel Sprouts

Chili and Garlic Brussel Sprouts

Brussell sprouts – you either love them or hate them – but on Christmas day EVERYONE is forced to eat at least one. But why do so many of us dislike them so much? Perhaps it’s not because they are a mini cabbage-like vegetable but because of the way they’re usually cooked.

I tested this garlic and chili recipe on a few friends and it went down a treat. Everyone ate more than just the obligatory one. They were also shocked at the large stalk from which I cut the sprouts; they had no idea how sprouts grew as they were used to seeing them ready-picked in supermarkets.

This dish completely changed my friend Natasha’s view of brussel sprouts. Not only did she gobble up more than her fair share, she took the stalk home to place in a vase on her mantelpiece!

1 stalk full of brussel sprouts

2 cloves of garic, peeled, crushed and finely chopped

2 red chillies, de-seeded and chopped

Olive oil

Sea salt and black pepper

Cut the brussel sprouts off the stick, peel outer layers and slice a cross in the bottom of each sprout.

Boil in salted water for 4 minutes. Drain.

Before serving, get a wok or frying pan really hot, add a glug of olive oil, the garlic and chilli and toss the sprouts for a few minutes. Season before serving.