This is the simplest one-pan winter side dish. Ever. These vibrantly coloured flavour bombs are so good you might want to make a whole batch just for you! Otherwise they are perfect for the holiday table, or with any meal.
- 350 g Brussels sprouts washed, ends trimmed
- 1 tbsp olive oil
- 1 lemon
- 10 g fresh dill plus more as liked
- 1 tbsp unsalted grass-fed butter optional; more to taste
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Halve or quarter the Brussels sprouts. Halve the lemon. Chop the fresh dill.
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Heat the oil in a wok or saute pan overly a fairly high heat. Add the prepped Brussels sprouts and stir fry for 4-5 minutes, or until golden and "caught" in places. Add a splash of water or hot vegetable stock if necessary to keep them from burning. Turn off the heat.
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Add the butter to the pan and toss well, then season with salt and freshly ground black pepper (and add some ground cardamom if you wish - about 1/8 teaspoon). Gently toss in the juice from 1/2 to whole lemon, chopped dill and serve immediately. I like it very lemony so I use a whole small juicy lemon - about 3 tablespoons. Start with half a lemon and taste a sprout, and add more if you wish.
These Buttery Brussels Sprouts with Loads of Lemon and Dill are best eaten freshly cooked.
Variations:
Add slivered almonds, chopped walnuts or pine nuts - all toasted in hot pan or oven until golden
Add crumbles of Roquefort, or other strong blue cheese; or even vintage Cheddar
Add an 1/8th of a teaspoon of ground cardamom when stir frying.
Add chopped chestnuts to the pan while the sprouts are cooking
Add crumbled cooked bacon (I like cooked tempeh bacon from Tofurky)
Throw in some salty, pan-crisped capers.