Caramelised Red Brussels Sprouts

Cook Time 15 minutes

Servings 2-4

Ingredients

600g red brussels sprouts, base trimmed halved 

200ml vegetable oil for frying 

Dressing 

90ml olive oil 

90ml white balsamic 

1 clove garlic, crushed 

2 tbsp honey 

1 tbsp Dijon mustard 

Garnish

80g roasted walnuts, roughly chopped 

1 spring onion, finely sliced 

¼ bunch mint, washed 

Sea salt and pepper 

Method

For the dressing, combine all ingredients and mix well.

Blanch sprouts in boiling salted water for around 4 minutes, or until the core is soft. Remove and drain thoroughly.

Heat vegetable oil in a wok until it reaches 180°C.

Shallow fry the sprouts in batches, taking about 3 - 4 minutes per batch until they caramelise. Don’t worry if they start looking burnt, it adds to the flavour!

Drain on paper towel, to remove excess oil.

In a large bowl, toss the caramelised sprouts with walnuts, spring onion, torn mint, salt, pepper and coat generously with dressing. Serve immediately.

Tips

Sprouts can be blanched a day in advance if needed.