You either love them or you hate them, Brussel Sprouts often get a raw deal. Maybe your mother boiled the hell out of them when you were little, leaving you with a lifelong dislike for these poor, lovable, miniature cabbage like vegetables. Griddled Brussel Sprouts to the rescue!
Griddled Brussel Sprouts
I’m happy to say I’ve converted many a prejudiced friend with these tender yet crisp, Griddled Brussel Sprouts.
Cut off the stub ends and remove any unattractive outer leaves. Cut into halves or quarters and place into a large bowl.
Pour a couple of tablespoons of coconut oil or olive oil over the prepared sprouts, add a little salt and pepper, mix well and put aside until ready to cook.
Heat a griddle pan to high (or a solid based frying pan if you don’t have a griddle, or you can even spread them on a baking try and bake in the oven).
When the pan is hot add the oil coated, seasoned sprouts. Let the sprouts char for a couple on each side, turning with tongs.
Once evenly cooked all over, remove from the pan and place back into the mixing bowl, grate over some parmesan or add chilli flakes. Serve with your favourite dipping sauce.
Griddled Brussel Sprouts are perfect as an appetizer or as a side dish for your favourite meal. Any leftovers are great warmed up for lunch the next day.
- chilli flakes
- toasted sesame seeds
- toasted walnuts or almonds
- Sriracha Mayonnaise
- miso sauce
Do you have any funny or bad memories surrounding Brussel Sprouts? Would love to hear them. Drop me a line or write in the comments box below.
If you try this recipe, let me know what you think! Leave a comment and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!
P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 500 g of brussel sprouts 1 pack
- 2 tbsp coconut oil rapeseed or olive oil
- 2 cloves of garlic crushed.
- salt & pepper for seasoning
- parmesan or chilli flakes for the topping
Preheat a large skillet or griddle pan to medium high heat and cut the Brussels sprouts in half or quarters
Add prepared brussel sprouts to a mixing bowl and toss with a generous amount of oil and season generously with salt and pepper.
Once the pan is hot, add the sprouts, in stages so you do not overcrowd the pan.
Cook for 1 minute, then toss and turn them so they cook evenly on all sides.
Remove from the heat and immediately add back to the mixing bowl and top with minced garlic and season again with salt and pepper. Continue to cooking any other batches in the same way.
To serve, sprinkle with chilli flakes, parmesan cheese or herbs of your choice
Serve with aioli or a Sriracha mayonnaise