I’m not a big sprout fan. I’d usually always give them a miss in my Christmas dinner (or any other time really). However, even I must admit that cooking them as per this Waitrose magazine recipe worked rather well. Stir-frying them in lemon juice, garlic, onions and nigella seeds gave them lots and lots of flavours. The original recipe uses caraway seeds, but I swapped this for nigella seeds as I prefer the flavour. You can give it a try with either.
Sprout & nigella seed stir-fry
Serves 8-10 | Prep 15 mins | Cook 15 mins
Easy | Gluten-free | Vegetarian
- 2 tbsp rapeseed oil;
- 2 onions, halved and thinly sliced;
- 4 garlic cloves, finely sliced;
- 2 tsp nigella seeds;
- 50g butter;
- 800g Brussels Sprouts, halved;
- Grated zest and juice 2 lemons.
Heat the oil in a large pan or wok. Add the onion and stir-fry for a few minutes until golden, being careful not to let it burn. Add the garlic, caraway seeds and butter and toss together for a minute until the butter has melted. Add the sprouts and cook for about 5 minutes, tossing together continuously.
Add the lemon zest and juice and cook for a further 5-7 minutes until tender and juicy but still with some bite. Serve straightaway.
Get ahead: You can pre-prepare the ingredients a few hours ahead of cooking and set aside so that they are ready to be stir-fried just before serving.
Original recipe from Waitrose Christmas Harvest 2015, available online here.