Steps to Make Award-winning Brussels sprouts with caramelised garlic and lemon peel (vegan)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, brussels sprouts with caramelised garlic and lemon peel (vegan). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Brussels sprouts with caramelised garlic and lemon peel (vegan) is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Brussels sprouts with caramelised garlic and lemon peel (vegan) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have brussels sprouts with caramelised garlic and lemon peel (vegan) using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Brussels sprouts with caramelised garlic and lemon peel (vegan):

1. Prepare 200 g garlic (5 small or 3 large heads) cloves peeled
2. Make ready 120 ml olive oil
3. Take 2 tsp balsamic vinegar
4. Make ready 3 tbsp caster sugar
5. Make ready 1 lemon
6. Get 600 g Brussels sprouts
7. Make ready 1 red chilli deseeded and finally chopped
8. Prepare 20 g basil leaves roughly chopped
9. Get Salt and pepper

Instructions to make Brussels sprouts with caramelised garlic and lemon peel (vegan):

1. Boil the garlic cloves in water for 3 minutes in a medium saucepan. After drain the garlic, dry the pan pour 2 tablespoons of olive oil and on the high heat fry the garlic cloves for 2 minutes until golden. Turn down the heat add the vinegar, 90ml water 1tbsp sugar and season with salt. Bring it to boil and after simmer for 10-15 minutes on low heat until the garlic caramelised. Set the pan aside after.
2. Shaved the lemon skin with a peeler and cut them to 1-2mm stripes. Place them in a small sauce pan add the whole lemon juice, 100ml water and 2tbsp of sugar. Bring it to light simmer and cook it for 12-15 minutes until the syrup is reduced. Discard the syrup after.
3. Trim the sprouts and cut them in half lengthways. Heat up a large heavy pan add 3tbsp oil and on a high heat chard well the half of the sprouts with salt and pepper for about 5 minutes. Stir them once or twice. Repeat with the other half of the sprouts. Add some more oil if needed.
4. Add the chard sprouts and chilli to the garlic and its syrup. Stir it well. Set aside for 10 minutes. After add the lemon peel. Heat the dish slightly if it needed. Finally add chopped basil and give it a stir. Serve it with mashed or roast potato.

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