Zesty Sumac Brussels Sprouts — Crisp, Nutty & Festive
Brussels sprouts are at their absolute best right now. The cold weather and even a touch of frost help naturally sweeten them, softening their bitterness and giving them that gorgeous nutty flavour.
They’re also nutritional powerhouses: packed with vitamin C for immunity, vitamin K for bone health, and heaps of fibre and antioxidants.
These pan-fried, sumac Brussels sprouts are tangy, lemony and perfectly crisp on the edges. They make a great side or on their own, straight from the pan.
Ingredients
500g Brussels sprouts, trimmed & halved
1 large onion, finely chopped
2 tbsp olive oil
3 cloves garlic, minced
1 tsp cinnamon
1 tsp cumin
1 tsp chilli flakes
1 tsp ground coriander
1 tbsp sumac
1 tbsp honey
Salt
2 tbsp The Governor EVOO
Toppings:
fresh coriander
fresh parsley
pomegranate seeds
pine nuts
Method
- In a large bowl, toss sprouts with olive oil.
- Heat the oil in a large pan over medium-high heat. Add 2 tbsps of olive oil. Add the onions and sauté for 5 minutes. Add the garlic and sauté for 30 seconds. Add all the spices and stir. Add the sprouts, season with salt and cook for 5 minutes until golden brown.
- Drizzle honey over the sprouts and toss to coat. Let them cook another 5 minutes until caramel-ised.
- Heat another frying pan and dry-fry the pine nuts over a low heat until lightly browned.
- Top with pomegranate seeds, toasted nuts, fresh herbs and a drizzle of the Governor EVOO
