A Brussels sprout side dish recipe that even a sprout sceptic will love.

Both my husband and I love sprouts and we'll eat them however they come, although if we've had boiled sprouts I prefer them sautéed the next day.

This version of Brussels sprouts needs fresh sprouts rather than frozen. It's a side dish that I've prepared to accompany at least one main dish every December and although the grating part is a little fiddly I thinks it's worth it.

Ingredients

Serves: 6
Preparation Time: 15 minutes | Cooking Time: 10 minutes

• 450 g Brussels sprouts, washed, trimmed and grated
• 2 tbsp vegetables oil
• 2 cloves garlic, crushed
• 2.5 cm fresh root ginger, grated (optional)
• 3 garlic cloves, peeled and finely sliced
• 1 tbsp lightly toasted sesame seeds
• salt to taste

Method

1. Heat the oil in a frying pan and lightly sauté the garlic.
2. Add the grated Brussels sprouts and stir fry lightly to retain crispness and colour.
3. If using, squeeze the grated ginger in your hand over the pan to release the juice. Discard the pulp.
4. Add the toasted sesame seeds and toss well.

Recipe Notes & Serving Suggestions

I tend to grate the sprouts while wearing washing-up gloves to save grating my fingers when I get near the end of the sprout.

Easily reheated in a frying pan/skillet the next day.