Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brussels sprouts with caramelised garlic and lemon peel (vegan). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The sprouts will have softened but still retain a bite. Transfer to a mixing bowl and continue with your remaining oil and sprouts. Once the sprouts are cooked, mix them with the chilli, along with the garlic and its syrup.
Brussels sprouts with caramelised garlic and lemon peel (vegan) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Brussels sprouts with caramelised garlic and lemon peel (vegan) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook brussels sprouts with caramelised garlic and lemon peel (vegan) using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Brussels sprouts with caramelised garlic and lemon peel (vegan):
- Get 200 g garlic (5 small or 3 large heads) cloves peeled
- Make ready 120 ml olive oil
- Get 2 tsp balsamic vinegar
- Take 3 tbsp caster sugar
- Get 1 lemon
- Make ready 600 g Brussels sprouts
- Prepare 1 red chilli deseeded and finally chopped
- Take 20 g basil leaves roughly chopped
- Prepare Salt and pepper
Note: These are Amazon affiliate links. Brussels Sprouts are pretty easy to find right now. They are at all of my local farmers market and they have them on the stalk at Trader Joes. So I chose sautéed wild mushrooms and lemon garlic brussels sprouts.
Instructions to make Brussels sprouts with caramelised garlic and lemon peel (vegan):
- Boil the garlic cloves in water for 3 minutes in a medium saucepan. After drain the garlic, dry the pan pour 2 tablespoons of olive oil and on the high heat fry the garlic cloves for 2 minutes until golden. Turn down the heat add the vinegar, 90ml water 1tbsp sugar and season with salt. Bring it to boil and after simmer for 10-15 minutes on low heat until the garlic caramelised. Set the pan aside after.
- Shaved the lemon skin with a peeler and cut them to 1-2mm stripes. Place them in a small sauce pan add the whole lemon juice, 100ml water and 2tbsp of sugar. Bring it to light simmer and cook it for 12-15 minutes until the syrup is reduced. Discard the syrup after.
- Trim the sprouts and cut them in half lengthways. Heat up a large heavy pan add 3tbsp oil and on a high heat chard well the half of the sprouts with salt and pepper for about 5 minutes. Stir them once or twice. Repeat with the other half of the sprouts. Add some more oil if needed.
- Add the chard sprouts and chilli to the garlic and its syrup. Stir it well. Set aside for 10 minutes. After add the lemon peel. Heat the dish slightly if it needed. Finally add chopped basil and give it a stir. Serve it with mashed or roast potato.
The mushrooms were delicious and added a great smell to the kitchen. These nutty, caramelized Sautéed Brussels Sprouts with garlic, lemon and butter are one of my favorite sides ever and SO QUICK AND EASY! This Brussels Sprouts recipe make a fabulous quick-cooking side to practically any entree and the flavor combinations are endless! How to cook caramelized brussels sprouts with Lemon, taught by University of Texas at Austin Nutrition Educational Cooking video. Stir the Brussels sprouts occasionally to prevent burning, but some caramelization is ok.
So that is going to wrap it up with this exceptional food brussels sprouts with caramelised garlic and lemon peel (vegan) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
