The secret to cooking Brussels sprouts is not to overcook them. This recipe is an easy dinnertime side dish.
500 grams Brussels sprouts (George’s Fruit & Veg, Stalls 9-14, H Shed)
olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
salt (Pavilion Select Produce, Shop 31-32 Dairy Hall)
parmesan cheese, freshly grated (The Epicurean, Shop 14-16, Dairy Hall)
Heat a frypan until hot. Add a little olive oil to cover the base of the pan.
Cut sprouts in half and toss rapidly in the olive oil until lightly brown.
Place in a dish and sprinkle over a little salt and some freshly grated parmesan.