Lemony Parmesan Brussels Sprouts
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.