Brussels sprouts, or tiny cabbages, as I like to call them, are much maligned. People seem to either love them or hate them. I’m not in either camp, I’m not nuts for them, but I do really like them, as long as they’re not presented as overcooked mush. I bought a handful at the markets recently, but didn’t have any particular plans for them until I was thinking of ways to use the leftover Lentil loaf. Mash and pan-fried brussels sprouts seemed like the way to go.
Pan-fried Brussels Sprouts
10 or so brussels sprouts, washed and halved
1 small red onion, diced
1 large mushroom, sliced
1/3 or so of a small red capsicum, diced
2 cloves garlic, minced
1 tbsp Nuttelex or other vegan margarine
salt and pepper to taste
Prepare the veggies, and heat the olive oil in a pan. Add the garlic and onion and fry for a few minutes over a medium heat, then add the margarine, capsicum and brussels sprouts, fry for a few more minutes, then add the mushrooms, plus some salt and pepper. Once the brussels sprouts are looking nicely browned, turn them over and cook the other side. When it’s all cooked serve on the side with whatever it is you’re having.