01/12/2026
Yummy Brussels sprouts
Ingredients
• 1 kg (2.2 lbs) Brussels sprouts
• 4 (pre-packaged sausages) any choice, cut diagonally into 5mm-thick slices
• 2 celery stalks, finely chopped
• 1 bunch coriander (cilantro) cleaned and finely chopped
• t Tblspoons butter
• 1 cup brown rice
• 1⁄3 cup raw sugar
• 2 tbs fish sauce
• 2 long green chillies, thinly sliced
• 2 limes
• 1⁄2 cup salted roasted peanuts, crushed
• 1⁄2 iceberg lettuce, thinly sliced
• 2 TBL spoons mayonnaise
Method
1. Preheat the oven to 180°C.
2. Trim the bases of the sprouts and remove the tough outer leaves. Cut in half
3. Heat a large frying pan over med heat. Add sausage, celery and coriander fry for 3 minutes don't let burn.
5. Use a slotted spoon to transfer the mixture to a large bowl and set aside, leaving any rendered fat behind.
6. Melt the butter in the frying pan, then add the sprouts. Cook, tossing, for 1 minute.
7. Transfer sprouts to a large baking tray and spread out in a single layer. it’s better to spread over two trays rather than overcrowd them.
8. Roast for 20-25 minutes or until the sprouts are soft in the centre & a little charred at the edges.
9. Meanwhile, put your rice on to cook following the packet directions.
10. Wipe out the frying pan with paper towel.
To make a caramel, stir the sugar and fish sauce in the frying pan over medium heat, Let it bubble for 2 minutes or until a sticky caramel starts to form. Add the green chilli and let it bubble for 2 minutes, then remove from the heat.
11. Grate the zest of one lime, then cut it into quarters. Squeeze two of these quarters over the roasted sprouts. Add the sprouts and half the caramel to the sausage mixture and toss to combine.
12. Transfer to a large serving plate. Drizzle with the remaining caramel and top with the crushed peanuts, coriander leaves and grated zest from the second lime.
13. Serve with the brown rice, lime wedges and iceberg, and with the mayonnaise zig-zagged over the top of the sprouts.
