Recipe: Perfect Brussels sprouts with caramelised garlic and lemon peel (vegan)

Brussels sprouts with caramelised garlic and lemon peel (vegan). Caramelised garlic makes a lovely condiment to lentils or roast veg, while candied lemon makes a great garnish for creamy desserts or leafy salads. I always pan-fry sprouts - it retains texture. The Best Caramelized Brussel Sprouts Recipes on Yummly

Brussels sprouts with caramelised garlic and lemon peel recipe Method: Bring some water to boili in a small saucepan. These aren't your mama's Brussels sprouts! You can cook Brussels sprouts with caramelised garlic and lemon peel (vegan) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Brussels sprouts with caramelised garlic and lemon peel (vegan)

1. You need 200 g of garlic (5 small or 3 large heads) cloves peeled.
2. Prepare 120 ml of olive oil.
3. It's 2 tsp of balsamic vinegar.
4. It's 3 tbsp of caster sugar.
5. It's 1 of lemon.
6. You need 600 g of Brussels sprouts.
7. You need 1 of red chilli deseeded and finally chopped.
8. Prepare 20 g of basil leaves roughly chopped.
9. You need of Salt and pepper.

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! Ingredients for Curried Caramelized Brussels Sprouts. Brussels Sprouts: Fresh green small to medium brussels do best in this dish.

Brussels sprouts with caramelised garlic and lemon peel (vegan) instructions

1. 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..
2. 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..
3. 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..
4. 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..

Cumin seeds are toasted with the brussels sprouts adding a fantastic flavor. Don;t have whole cumin seeds, use ground cumin. A sprinkle of capers adds bursts of salty, briny surprise, and a scattering of lemon zest brightens this side dish with a lively citrus kick. Easy vegetarian brussels sprouts recipes your whole family will love, from the award-winning Love and Lemons blog!. Creamy Vegan Pasta Bake with Brussels Sprouts.

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