Fried Brussels Sprouts with Lemon, Mint and Buttermilk

January 12, 2017 • Posted in: brussels sprouts, Vegetarian, Summer, Shack


  • 2 tbsp olive oil
  • 500g Brussels Sprouts, trimmed, cut in half lengthways
  • 2 garlic cloves, roughly chopped
  • Pared zest of 1 lemon
  • 2 bay leaves
  • 1/3 cup (25g) grated parmesan
  • 1/4 cup mint, leaves finely shredded

Buttermilk Dressing

  • 1/3 cup buttermilk
  • 1 tsp Dijon mustard
  • 1 tbsp creme fraiche
  • 1 tsp lemon juice
  • 1 tbsp olive oil


  1. Preheat oven to 200ºC. For dressing, place all ingredients in a food processor and whiz until smooth. Season and set aside.
  2. Heat the oil in a large ovenproof frypan over medium-high heat. Add sprouts, garlic, lemon zest and bay leaves, turning, for 3-4 minutes until lightly caramelised.
  3. Transfer pan to the oven and bake for 8-10 minutes or until golden and al dente. Preheat the oven grill to high.
  4. Toss the sprout mixture with the dressing in a large bowl, then return to the frypan. Sprinkle the parmesan over the sprouts, then grill for 3-4 minutes, or until parmesan is melted and golden, and the dressing is slightly thickened. Scatter with mint to serve.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

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