A nice and spicy take on the classic brussels sprout
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 352 |
| Fat | 29.5g |
| Saturates | 3g |
| Protein | 6.5g |
| Carbs | 20.4g |
| Sugars | 1.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the muhammara, combine all the ingredients together in a food processor and blend until smooth. Season well and transfer to a serving dish.
2
For the blooming Brussels, make 3 horizontal cuts and 2 vertical cuts down into the leafy top of each sprout, cutting ²⁄³ of the way deep (the cut should look like a #).
3
Fill a large pot ¹⁄³ of the way with oil and heat to 180°C.
4
Fry the Brussels sprouts for 3-4 minutes or until crisp and golden.
5
Drain on paper towels and season well with salt and pepper.
6
Serve with the muhammara.
