When Brussels sprouts are cooked just right, they are tender and succulent with a slightly sweet taste. In this recipe, they are paired with garlic and the resulting dish is simply spectacular. The addition of butter makes it aromatic, but you may use vegetable oil to produce an equally delicious result. Do not overcook or undercook the Brussels sprouts to make the most of the dish.
Serves 4 to 6 as a side dish
360g fresh Brussels sprouts (you can halve them lengthwise, or leave them whole, as you desire)
10 small cloves garlic, unpeeled and slightly crushed
2 dried red chilli peppers, cut into 2-3 pieces
2 tablespoons unsalted butter or vegetable oil
Salt to taste
1. Rinse the Brussels sprouts, combine with ½ teaspoon salt and set aside for 5 minutes.
2. Heat the butter or oil in a pan over low heat. Add the garlic cloves and red chilli peppers, and stir gently until the garlic cloves begin to turn golden. Add the Brussels sprouts and stir gently for a few seconds. Cover and cook the Brussels sprouts, stirring occasionally, until they are just tender and tinged golden, 10 to 15 minutes. Adjust the seasoning.
3. Turn off the heat. Serve hot.