Brussels Sprouts w Sun-dried Tomatoes & Parmesan
Takes 15 mins - Serves 4
This mouth exploding dish delivers monster flavours all without using bacon! Who’da thunk it was possible with brussels sprouts? Let's do this...
- 4 cups of brussels sprouts, cut into halves
- 1/2 cup rough chopped sun-dried tomatoes
- Zest and juice of 1/2 lemon
- 1 Tbsp. white wine vinegar
- Small block of parmesan cheese
- 1/2 tsp 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 & vinegar.
Let liquids completely reduce until gone - this will steam the sprouts and assure they’re cooked through while still firm and 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 and juice of half the lemon and chili flakes. Toss for 2 mins, check seasoning and plate up with cracked pepper and a generous zesting of parmesan. Another squeeze of lemon can be nice & a little drizzle of your fav olive oil.