- Trim the Brussels sprouts and slice half of them in half.
- Heat olive oil in a deep frypan over high and add Brussels sprouts. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black.
- In the last minute add the walnut pieces and toss through.
- Mix all of the dressing ingredients together in a small bowl then pour over the brussels sprouts.
- Arrange your pan roasted brussels sprouts on serving plate and sprinkle with cheese.
Pan-Roasted Brussels Sprouts with Walnuts
Recipe by Jo Feehan- Second Helping
Serves 2 as a delicious side dish.
Ingredients
- 300gm Brussels Sprouts
- 50 ml extra virgin oil oil
- ½ cup toasted walnut pieces
- ¼ cup grated Grana Padano
- Walnut Lemon Myrtle dressing:
- 1 tsp Lemon Myrtle
- 50gm toasted walnuts, blitzed in the food processor
- 100ml Olive oIl
- ½ tblsp Sherry Vinegar
- Salt & Pepper
