Ingredients

• 1 lb – 450 g Brussels sprouts – trimmed and halved
• 3-4 tbsp olive oil (generous amount)
• 1 small red chili – finely sliced (or ½ tsp dried chili flakes)
• 1 garlic clove – finely chopped
• 1 tbsp balsamic vinegar (good quality)
• ½ spinning lemon – juiced
• Zest of ½ lemon
• ½ tsp fine sea salt (or to taste)
• Black pepper, freshly cracked of course!
• ⅓ cup – 30 g freshly grated Parmigiano cheese
• Small handful fresh parsley or mint – chopped (for garnish)

Steps

• Step 1

  In a large frying pan add the olive oil.

• Step 2

  Place the Brussels sprouts cut-side down in the cold oil.

• Step 3

  Turn on heat to medium and cook undisturbed for 4–5 minutes until deeply golden and caramelised (you can shake the pan a little). Turn them over and brown the other side. Once brown, push to the side.

• Step 4

  Add the garlic and chili and shake pan around so it distributes evenly on the bottom for 30 seconds until fragrant.

• Step 5

  Add the balsamic vinegar and let it sizzle for 10–15 seconds to reduce slightly, coating the sprouts.

• Step 6

  Squeeze over the lemon juice, add zest, and season with salt and pepper. Toss well to coat.

• Step 7

  Rreduce the heat to low and leave to cook  until tender inside but still with a little bite. (4-5 minutes)

• Step 8

  Sprinkle over the Parmesan, and cook for 1 minute so it melts slightly and clings to the sprouts.

• Step 9

  Toss through chopped parsley or mint just before serving.

Little Tips

Try adding toasted almonds or crispy pancetta at the end for crunch.