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Asian recipes

Chicken and polenta traybake

45 minutes

Crunchy fried Brussels sprouts

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 T olive oil
300 g Brussels sprouts, some halved, some whole
3 thick slices sourdough, cut into chunks
3 cloves garlic, thinly sliced
1 t chilli flakes
sea salt and freshly ground black pepper, to taste
100 g caperberries
50 g Woolworths crispy onion sprinkle
35 g Woolworths nut-and-seed sprinkle
4 T lemon-infused extra virgin olive oil

Method

1. Heat a pan and add the olive oil. Fry the Brussels sprouts over a high heat, then add the chunks of bread. Allow the bread to toast on all sides and become crispy. Add the garlic, chilli and seasoning.

2. Toss in the caperberries and fry until the bread and Brussels sprouts are caramelised and crisp.

3. Shake in the crispy onion and nut-and-seed sprinkles, reserving a bit of both for serving. Serve the Brussels sprouts warm, drizzled with the lemon-infused olive oil and with the onion and nut-and-seed sprinkle.

Discover more salad recipes here.

Photograph: Willow Tucker

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Crunchy fried Brussels sprouts

Crunchy fried Brussels sprouts

Ingredients

Method