The Brussels sprout, the divisive Christmas vegetable. I’ve always loved them, and I’ve never understood why some people hate them with an absolute passion. As a child, I ate Brussels every year with pancetta and chestnuts; this year, they were boiled and slathered in gravy – slightly less impressive, but tasty nonetheless. With a spare packet slowly withering in the pantry, I wanted to try something a little different, to prove that the traditional sprout isn’t only the derided counterpart to the Christmas roast potatoes: here I’ve pan-fried them with spices and red pepper.
To serve two, you’ll need:
- a small pack of Brussels sprouts
- one red pepper
- one clove of garlic
- a thumb-sized piece of ginger
- one small red chilli
- dark soy sauce
- sunflower oil, for frying
Begin by chopping off the small stalks and peeling away the outer leaves of each sprout. Finely chop the garlic and chilli, and grate the ginger. (I’ve just discovered how much better grated ginger is for frying. I can tell from the aroma released as it hits the hot oil; and there are no chunky bits of ginger which tend to overpower the other flavours.)
Slice the red pepper in thin strips, then into halves. Heat a good glug of oil in a large frying pan, and add the spices. Fry for no more than a minute, stirring constantly, before adding the sprouts. Mix to combine with the spices, fry for a few minutes, then add the pepper, with more oil if needed.
Fry for around fifteen minutes, moving everything around regularly; but leave the veg to stick to the pan to acquire a bit of a chargrilled tan. In the meantime, set some rice to boil – I will almost always opt for brown, as it’s the wholegrain – the white has been stripped of the bran and the germ, which contain all the fibre, vitamins, and minerals. Here’s a link to a useful article on the advantages (and disadvantages) of brown over white.
Once the sprouts are cooked – soft, but still with bite – add a tablespoon or so of dark soy sauce. I added this for lack of my usual tamari, but in all honesty, I preferred the richness of the dark here: helping everything to caramelise, it complimented the sweetness of the red pepper. Cook for another minute on a low heat before serving over the rice. I also added chickpeas to the pan to cook through, for extra protein. (As I’m at home, I’m enjoying the luxury of organic beans and pulses, and boy are they superior; softer, bigger, and chemical-free. It’ll be hard to shift back to bog-standard tins.) This is a good way to use up a surplus of sprouts, and would go just as well with wholewheat noodles.