Here’s a virtuous green dish, for the post-St. Paddy’s Day guilt/Guinness belly.
If you haven’t caught on and discovered the excellency of semi-caramelized Brussels sprouts, now’s your chance!
The original version of this recipe called for deep-frying the B-sprouts which I think is a brilliant idea, but I am extremely uncomfortable with the notion of deep-frying at home. I think I would at least need supervision/protective gear for my face and hands.
And plus, we’re repenting from day-long Irish festivities right?
I decided to pan-fry these babies in a little olive oil until golden brown and crispy around the edges. (Roasting would work well here, too.)
Combined with dainty French lentils and a hot mustard vinaigrette, the B-sprouts make a great side dish or main, depending on who you’re talking to.
On another day, I might top this with a few bite-sized chunks of smokey bacon.
Brussels Sprouts with Lentils
adapted from Porteño restaurant’s recipe in Sydney
(Serves 4 as a side)
- 3-4 cups Brussels sprouts, cut in half
- 1 cup cooked French lentils
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- 2 tablespoons olive oil
- sea salt
For dressing:
- 2 tablespoons hot English mustard
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- salt and pepper to taste
Heat olive oil in a large pan over a medium heat. Add Brussels sprouts and cook, stirring frequently for about 10 minutes, until they become browned in some parts. Stir in lentils and remove from heat. Season with sea salt.
Whisk together ingredients for dressing in a small bowl or jar.
Place B-sprouts with lentils in a large bowl. Add dressing and chopped parsley, mix well to combine. Serve warm.
