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Yeah, I know, when most people think of brussels sprouts, they think tiny, soggy, overcooked cabbages with a less-than-appetising flavour and questionable texture. Can’t say we blame people for hating the poor little brussels sprout if that’s the only way they’ve ever experienced them.
There’s just one simple little change you need to remember to transform this humble, misunderstood sprout into your favourite partner in veggie-related side-dish crime.
The big secret to great brussels (and most things in life and cooking I guess!) is frying them up in a little extra virgin olive oil til they’re gorgeously golden brown – no boiling = no soggy mess. They’ll end up with an ever-so-slightly-crunchy texture that is as addictive as it is delicious!
Yep, brussels sprouts deserve so much more love and attention, especially when you’ve got three delicious flavours to infuse them with.
Brussels Sprouts 3 Ways
After discovering these little pleasure-bombs in the form of lightly fried brussels sprouts, it was only natural that our inner curious foodies thought of other ways to bring in new and creative flavours.
Enter Brussels Sprouts 3 Ways:
- Honey & Balsamic Vinegar – Kudos to our friend Kim for pointing us in this direction – there is nothing quite as delicious in life as the merging of salty+sweet, and this first little creation ticks both of those boxes – and then some.
- Chicken Stock Infusion – This one’s all savoury and all-amazing. Just take your flippy-fried brussels and pour over with a little chicken stock. Cook ’em up until they’ve soaked in every drop of flavour and bask in the awesomeness.
- Miso Adventurous – Haha we couldn’t resist bringing a little Japanese-inspired flavour into our cooking creativity. A simple little twist, but super intriguing – every bite seemed to come with a little hint of wasabi and we have NO idea how that’s possible but we’re totally okay with that.
With all of these variations, it all starts with frying your sliced brussels sprouts in a good quality olive oil, and Pure Harvest’s Organic Extra Virgin Olive Oil does the trick (deliciously).
- 12 large brussels sprouts, sliced in halves or quarters
- extra virgin olive oil
- 1-2 tbsp balsamic vinegar
- 1 tsp honey
- ⅓ cup chicken stock
- 1 heaped tsp aka miso paste (ie red miso paste)
- ¼ cup hot water
- Pop your oil in the frypan and heat it up over medium-high heat. Pop your brussels sprouts in the pan face down and let them fry for a few minutes til their faces are lightly golden brown. Give them a stir and continue to fry until cook through but still nice and crunchy. No soggy brussels sprouts here!
- Drizzle balsamic vinegar and honey over the flat face of your lightly fried sprouts. Cook for a few minutes until liquid absorbs and honey starts to caramelise.
- Pour stock over lightly fried sprouts. Continue to cook for a few minutes until liquid absorbs, stirring frequently.
- Mix hot water and miso together in a small dish. Drizzle miso mixture over the centre of your lightly fried sprouts, and heat through gently for a few minutes until the liquid absorbs into the sprouts.