PREP TIME: 30 MINS
COOK TIME: 21 MINS
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon runny honey (or agave syrup)
2 tablespoons olive oil
400g Brussels sprouts, trimmed and thinly sliced
1 tablespoon chopped fresh parsley
sea salt and freshly ground black
pepper, to taste
This is the one and only way I like to eat Brussels sprouts. I’ve never been fond of them, but with this recipe I polish them off, no problem. They are stir-fried to retain their crispness and then tossed in a mustard, honey and
white wine vinegar dressing. Now, I actually have to admit I like them! You can trim and slice the Brussels sprouts and make the dressing ahead of time, then set aside until you’re ready to stir-fry.
In a large bowl, whisk together the mustard, white wine vinegar and honey.
Heat a large frying pan until hot, add the oil and toss in the Brussels sprouts. Cook for 2 minutes, shaking the pan, until the sprouts are just starting to colour. Add the dressing and cook for a further minute. Turn off the heat then toss in the parsley and season with salt and pepper. Transfer to a warmed dish and serve immediately.