Porteño Pan-fried Brussels Sprouts with Lentils

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.


8 thoughts on “Porteño Pan-fried Brussels Sprouts with Lentils

  1. I gotta tell you I have hated Brussel Sprouts my whole life…until I went to Porteno! Do you think these tasted just as good…wonder if I should give it a whirl at home.

  2. After years of therapy having been forced to eat my mother’s boiled to death sprouts – ewwwww – I never thought I would venture down this path. Ever. Never. No way!!!

    But… you know what – i’m giving this a whirl as these look delish!!!!

    1. Boiling vegetables should just be banned – it’s scared enough people away from lovely vegetables! Roasting, pan frying and deep frying rarely ever fail!

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