In The Kitchen With Kanta : Garlic Brussels sprouts

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This week’s recipe is a little bit random.  However I am currently on a vegetable kick and I don’t discriminate when it comes to my veggies. Last Christmas I made this Garlic Brussels Sprouts recipe for the first time, and it went down a treat.  So I thought I’d share it with you.  I have never really enjoyed Brussels sprouts, but I thought it was time to get over that.  This recipe is beyond easy and I guarantee that they will be gone in no time.

Ingredients

  • 680g of fresh Brussels sprouts, cut into halves
  • Black pepper
  • Salt (preferably sea salt)
  • 2 tsp garlic powder
  • 3 tbsp Olive oil

Method

Wash and cut the sprouts.  In a medium sized pan, heat the olive oil on a medium heat.

Place the sprouts into a bowl and season to taste with salt, pepper and garlic powder.

Add the sprouts to the pan cut side down, cover, and cook them without stirring for 10-15 minutes or until tender when pierced with a knife.

The cut side of the sprouts should get nice and browned, with a nutty, buttery flavour enhanced by garlic.

Serving

Top with freshly grated parmesan and salt& pepper to taste.  Enjoy these with any meat or poultry.

 

Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host

5 COMMENTS

  1. +2
    -1
    vote

    Stop insulting Zambians when you know pretty well most cannot afford those ingredients under useless pf. I suggest that in the kitchen with kanta prepares a meal at state house for lungu and his cabinet. A meal with rogor in it so that the rat dies

  2. vote

    I try most of your recipes and most taste well.
    No. 2 NEZ comments are in bad faith.If you have no ability to do certain things do not write unreasonable things. When will you be on TV?
    Kanta continue with your good work.

  3. vote

    This one can’t support. Sprouts give you terrible ‘Wind!’ With Garlic! If you fry them that blackened, with garlic you’ll get a very bitter taste! NO!

    • vote

      I see it’s topped with fresh Parsley in the picture, but that taste will compete with the strong taste of the sprouts. It’s like an intense garbage taste.

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