For all you fans of brussels sprouts, here is something a little different! However, if you don’t like such a strong taste from the sprouts, you can blanch them in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock but reduce the final cooking time. Delicious served with pan-fried steak. Try adding chopped almonds just before serving to give this dish a bit of crunch.
500g brussels sprouts
300ml vegetable stock
2 tbsp wholegrain mustard
Salt and freshly ground pepper
2 tbsp clear honey
1. Prepare the brussels sprouts and cut in half.
2. Heat the oil in a large pan, add the brussels sprouts and fry for 2 minutes. Remove from the heat and carefully pour in the vegetable stock and stir in the mustard and seasoning.
3. Bring to the boil, simmer uncovered for 3-4 minutes until the brussels sprouts are tender. Stir in the honey and serve immediately.
0.8g Saturated Fat
Recipe courtesy of http://www.thinkvegetables.co.uk