Sautéed Brussels Sprouts

Revised 2016 Nov 26

4 servings


600 grams Brussels sprouts
4 green onions
2 cloves garlic, crushed
bacon fat


Clean the Brussels sprouts and cut each one vertically in half. Finely chop the green onions and crush the garlic.

In a large flat-bottomed frying pan, heat enough bacon fat to cover the base of the pan. Place the sprouts in the pan, cut side down, in a single layer. Scatter the white part of the chopped onions and garlic over the sprouts.

When the sprouts are just starting to caramelise (you will smell them), turn them over and cook for another 5 minutes or so.

Add enough stock to cover the base of the pan with about 1mm. Give the pan a good stir and then cover and allow to steam until all the liquid has cooked off and the sprouts are tender. Serve hot.

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