- 700 g Brussels Sprouts
- 1 brown onion chopped into matchsticks
- 3 cloves garlic chopped into matchsticks
- 1 Tbs olive oil
- 100 ml vegetable stock
- 50 g mixed seeds (sunflower pine nuts, pepita seed)
- 50 g Danish feta *optional
Trim the ends off the Brussels Sprouts and cut in half longways.
Prepare the onion and garlic by cutting into matchsticks.
Heat a non stick pan and cook the onion and garlic with the olive oil until brown and caramelised.
Remove the onion mixture from the pan and place the brussels sprouts cut side down on the pan to charr the vegetable. Once the Brussels Sprouts have charred they will get a lovely nutty flavour.
Turn the Brussel Sprouts over and turn the heat up.
Add the vegetable stock and cover quickly, cook for 3 minutes.
Remove the lid and allow the stock to reduce down.
Take the Brussels Sprouts off the heat and serve with your choice of toppings.
Calories: 155kcal | Carbohydrates: 20g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 285mg | Potassium: 730mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1425IU | Vitamin C: 151.5mg | Calcium: 146mg | Iron: 2.6mg