Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brussels sprouts with caramelised garlic and lemon peel (vegan). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Brussels sprouts with caramelised garlic and lemon peel (vegan) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Brussels sprouts with caramelised garlic and lemon peel (vegan) is something which I have loved my whole life. They’re fine and they look wonderful.
The new vegetarian: Crunchy, spicy, lemony sprouts sure make a difference from the usual over-boiled Christmas fare. The sprouts will have softened but still retain a bite. Transfer to a mixing bowl and continue with your remaining oil and sprouts. Once the sprouts are cooked, mix them with the chilli, along with the garlic and its syrup.
To get started with this particular recipe, we must prepare a few components. You can cook brussels sprouts with caramelised garlic and lemon peel (vegan) using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brussels sprouts with caramelised garlic and lemon peel (vegan):
- Take 200 g garlic (5 small or 3 large heads) cloves peeled
- Make ready 120 ml olive oil
- Take 2 tsp balsamic vinegar
- Prepare 3 tbsp caster sugar
- Take 1 lemon
- Make ready 600 g Brussels sprouts
- Make ready 1 red chilli deseeded and finally chopped
- Prepare 20 g basil leaves roughly chopped
- Take Salt and pepper
How to cook caramelized brussels sprouts with Lemon, taught by University of Texas at Austin Nutrition Educational Cooking video. Stir the Brussels sprouts occasionally to prevent burning, but some caramelization is ok. I prefer my sautéed Brussels sprouts a little softer so I always cook mine for a little longer. Add the butter, chili flakes, and garlic.
Steps to make Brussels sprouts with caramelised garlic and lemon peel (vegan):
- Boil the garlic cloves in water for 3 minutes in a medium saucepan. After drain the garlic, dry the pan pour 2 tablespoons of olive oil and on the high heat fry the garlic cloves for 2 minutes until golden. Turn down the heat add the vinegar, 90ml water 1tbsp sugar and season with salt. Bring it to boil and after simmer for 10-15 minutes on low heat until the garlic caramelised. Set the pan aside after.
- Shaved the lemon skin with a peeler and cut them to 1-2mm stripes. Place them in a small sauce pan add the whole lemon juice, 100ml water and 2tbsp of sugar. Bring it to light simmer and cook it for 12-15 minutes until the syrup is reduced. Discard the syrup after.
- Trim the sprouts and cut them in half lengthways. Heat up a large heavy pan add 3tbsp oil and on a high heat chard well the half of the sprouts with salt and pepper for about 5 minutes. Stir them once or twice. Repeat with the other half of the sprouts. Add some more oil if needed.
- Add the chard sprouts and chilli to the garlic and its syrup. Stir it well. Set aside for 10 minutes. After add the lemon peel. Heat the dish slightly if it needed. Finally add chopped basil and give it a stir. Serve it with mashed or roast potato.
I prefer my sautéed Brussels sprouts a little softer so I always cook mine for a little longer. Add the butter, chili flakes, and garlic. Brussels sprouts on their own are most definitely an acquired taste. Sure, it's possible to enjoy them steamed or boiled all on their own, but why not fry them up in a pan with some olive oil and garlic instead? Same nutritional value only way more satisfying.
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