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Best Christmas Brussels sprouts 

Serves 4-6 

2 tablespoons unsalted butter 

400g Brussels sprouts, shredded 

1 tablespoon balsamic vinegar 

30g parmesan, shaved 

40g hazelnuts, roasted and roughly chopped

salt & pepper 

Heat the butter in a large (28cm) frying pan until melted and bubbling. Add the sprouts and a generous pinch of salt and cracked black pepper. Fry over a high heat, stirring regularly for 8-10 minutes, until soft and charred in places. Stir in the vinegar and cook for another 30 seconds. 

Transfer the sprouts to a warm bowl and top with the parmesan and hazelnuts. Serve immediately. 

(The sprouts can be served without the parmesan and made with extra virgin olive oil for a vegan version).