I have never had the misfortune of eating boiled brussel sprouts and I think that being served this way at many a school dinner has given the humble brussel a bad rap. It would be a shame to boil the life out of any vegetable.
I spotted some at my supermarket the other day and decided that they would accompany our steak dinner.
Simply cut in half if they are large (mine were) or cut a cross in the base so that it helps them to cook through more evenly. If you really don’t like vegetables with crunch to them you can steam them for 3-5 minutes before flash frying them.
Melt some butter and olive oil in a pan, and once the butter is bubbling, pop the brussels in for 5 minutes, tossing a few times, until there are nice brown crispy bits on the edges.
Season with salt and pepper and serve with a good squeeze of lemon for that extra zing.