Brussel sprouts

Brussel sprouts with almonds

The internet seems to be of the belief that Brussel sprouts are cool. Along with kale, they’re cropping up in recipes all over the place. What the internet doesn’t seem to realise is that sprouts really aren’t that great. Whatever you do to them, they retain an inherent sproutiness that is really only to be endured amongst the surroundings of an otherwise delicious Christmas dinner. Nonetheless, they’re still in season at the moment, and thus cheap, and I suppose they are very good for you. So in the spirit of trying to eat more vegetables and less cake, here is a surprisingly delicious recipe for sprouts.

To prepare your sprouts, cut off the bottom of each one and remove the outer leaves that fall off as you do so. Then roughly slice each one.

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Melt a good wedge of butter in a frying pan, add a sliced clove of garlic and fry for a few seconds, then throw in the sprouts. Cook over a medium heat for a good 5 to 10 minutes, until they start to catch a bit on the bottom of the pan. Now sprinkle over a handful of flaked almonds and stir through to coat with the buttery juices.

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The almonds are just the right size to match the shreds of sprouts and add a contrasting crunch without completely masking the flavour of the greens. They’d be lovely stirred through some spaghetti for a quick pasta tea.

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