Side Servings

Crunchy fried Brussels sprouts

4
Easy
10 minutes
10 minutes
Wine/Spirit Pairing
Woolworths Beyerskloof Chenin Blanc 2019

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Ingredients

Method
  • 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

Ingredients

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

 

 

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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