Brussels sprouts, chilli and oranges

Brussels sprouts, chilli and oranges

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

The old apprehension about Brussels sprouts is disappearing, maybe not fast but steadily, after more and more people discover that you do not have to eat them after they have been cooked to death and turned brown. They are delicious al dente and even raw, and as with most members of the cabbage family, they can be paired with endless combinations of flavours. Here is a real winter recipe with lots of flavours to warm you up. It tastes really good with fish such as steamed cod, or grilled prawns (shrimp).

Ingredients

Quantity Ingredient
300g brussels sprouts
2 tablespoons extra virgin olive oil
1 red chilli, sliced
1/2 lime, juiced
50g pine nuts
4 oranges
50g coriander
sea salt
freshly ground black pepper

Method

  1. Cut the sprouts into quarters, rinse in cold water and drain well. Heat the oil in a frying pan and sauté the sprouts with the chilli for 5 minutes, adding a few spoonfuls of water if they start to stick to the pan and burn. Transfer to a mixing bowl and reserve the pan. Pour the lime juice over the sprouts and leave to cool.
  2. Toast the pine nuts in the same pan over a medium heat for a few minutes or until golden, then leave to cool and add to the mixing bowl.
  3. Cut the peel off the oranges and then cut them into slices. Add the oranges and coriander (cilantro) to the bowl and mix (using your hands to toss the salad is best). Season to taste with salt and pepper, adding more lime juice if necessary, for acidity. Serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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