Grilled Brussel Sprouts

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeDairy Free
CALORIES
184kcal
protein
8.2g
carbs
11.8g
fat
13g
serves
4serves

Introduction

I’m a Brussels Sprouts tragic

There is nothing better than fresh, new season sprouts, steamed with butter and salt

When I first saw grilled or roasted Brussels Sprouts, I thought that they would be amazing

But they were a bit…meh.

Instead of being tender and caramelised, they were kind of dry and charred

So, I was determined to work out how to make them the way they were in my head

Voila! Check these out

By steaming them first you retain that fresh tenderness and then you layer that with a caramelised finish for every kind of delicious

You don’t have to add the oven-crisped pancetta – but why would you not?

So, if you’ve been on the fence over grilled Brussels Sprouts, I dare you to try these

Make them. Post them. Tell me what you think

Enjoy!

The recipe

Ingredients

100 grams of Pancetta, cooked at 180° for 10-15 minutes until crispy
500 grams of fresh Brussels Sprouts
2 tablespoons of olive oil
1 teaspoon of onion powder
0.5 teaspoon of garlic paste
1 teaspoon of salt
0.5 teaspoon of ground black pepper

Directions

Step 1
Prepare your pancetta and crumble it into a container
Step 2
(this is a great thing to have on hand in the fridge to add a punch of flavour and crunch to dishes)
Step 3
De-stem and peel your sprouts and cut in half
Step 4
Steam for about 10 minutes, until just tender
Step 5
Mix the seasonings into the olive oil and toss through the cooked Brussels Sprouts until they’re well coated
Step 6
Heat a non-stick frying pan and cook the sprouts, cut side down, until they are golden and caramelised.
Step 7
Add the crumbled pancetta and stir through
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Tag @naomisherman_foodcreative

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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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