Brussels Sprouts W Sun-dried Tomatoes & Parmesan

This mouth exploding dish delivers monster flavours all without using bacon! Who’da thunk it was possible with brussels sprouts? AND it only takes 10 mins in a pan… no roasting required. Let's do this...

Feeds 3 - takes 10 mins

- 4 cups of brussels sprouts cut in half
- 1/2 cup rough chopped sun-dried tomatoes
- 1 lemon
- 1 tblspn white wine vinegar (I prefer Maille)
- Small block of parmesan cheese
- 1/2 tspn of chili flakes (to taste)

In a med/high heat pan sear off brussels sprouts in a good splash of olive oil (season w salt/pepper). Once sprouts have browned reduce heat to med & add a 1/4 cup of water & your tblspn of vinegar.

Let liquids completely reduce until gone (this will steam the sprouts & assure they’re cooked through while still firm & a tad crispy). Once pan is near dry turn heat up again to med/high, add a small splash of olive oil, add sun-dried tomatoes, zest & juice of half the lemon & chili flakes. Toss for 2 mins, check seasoning & plate up with cracked pepper & a generous zesting of parmesan. Another squeeze of lemon can be nice & a little drizzle of your fav olive oil.

Brussel Sprouts W Sundried Tomatoes & Parmesan by Chef Mike Ward