Lemony Parmesan Brussels Sprouts

Bowl of Charred Brussel Sprouts with a spoon on a dark background

Lemony Parmesan Brussels Sprouts

When the oven is already working overtime, the wok is the perfect solution for sides that still deserve attention. Using the high heat of the wok, these Brussels sprouts develop a beautifully caramelised, roasted-style char, while a splash of stock and a quick steam ensures they’re cooked through and tender.

Finished with lemon zest, briny olives, and a generous shower of parmesan. This is a simple yet flavour-packed side that works just as well for weeknight dinners as it does on a festive table.

INGREDIENTS

3 garlic cloves
2 tbsp vegetable oil
500g small Brussels sprouts, halved (or quartered if large)
½ tsp sea salt
Freshly ground black pepper
⅓ cup chicken stock
Zest and juice of 1 lemon
40g kalamata olives, roughly chopped
½ cup finely grated parmesan cheese, to serve

Method

1. Prepare the garlic
Lightly crush the garlic cloves using the flat of a large knife and the heel of your hand. Alternatively, use a mortar and pestle to smash them but make sure they are still a little chunky. Remove and discard any loose skins.

2. Cook the sprouts
Place a wok over medium-high heat and allow it to heat until just beginning to smoke. Add the oil, followed by the garlic and stir-fry briefly until fragrant. Add the Brussels sprouts, sea salt and a generous grind of black pepper. Toss to coat in the oil, then spread the sprouts out so most are cut-side down.

Drizzle the chicken stock around the edges of the wok, cover with a lid and cook for about 4 minutes, or until the liquid has evaporated and the sprouts are beginning to smell deeply savoury. Remove the lid, toss the sprouts in the pan, then cover again and cook for a further 2 minutes, or until tender and charred in spots.

3. Finish and serve
Remove the lid and stir through the lemon zest and juice. Transfer the sprouts to a serving plate and finish with the chopped olives and a generous sprinkling of parmesan cheese.
Serve immediately.