Brussels are in abundance throughout winter and are jam packed full of vitamins and minerals. Don’t be tempted to boil them, instead give them a good char in a hot pan before finishing them off in a hot oven. Brussels sprouts also make a great substitute for cabbage when making a coleslaw.
1kg brussels sprouts, stem removed and cut in half lengthways
1 red onion, finely sliced
4 large cloves of garlic, finely sliced
2 tbsp. extra virgin olive oil
1 tsp salt
squeeze of fresh lemon juice
1/3 cup Greek style yoghurt
Preheat oven to 200 degrees Celsius fan forced.
Place the garlic, onion and extra virgin olive oil in a large non-stick frying pan over low heat. Gently cook the onion and garlic for 10-15 minutes until golden brown and crispy, take your time doing this as you do not want to burn the garlic or onion as it will become quite bitter. Using a slotted spoon remove the crispy garlic and onion from the oil and drain on paper towel and season with a little salt. Set aside while you cook the brussels sprouts.
In the same pan add the brussels sprouts and increase the heat to high. Sauté the Brussels for 4-5 minutes until they begin to brown, at this stage season with the remaining salt and transfer to the oven and cook for 7-10 minutes or until just tender and they are nicely charred. In a serving bowl dollop the Greek yoghurt into the base and gently tap the bowl on the bench to spread the yoghurt across the base. Remove the brussels from the oven and adjust seasoning and squeeze some lemon juice over them before transferring to a serving bowl and topping with the crispy shallots and garlic.