Brussels Sprouts with Chilli & Lemon

Anne Neary


  • 1kg/2lb Brussels sprouts, trimmed
  • 1 tbsp, olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • a squeeze of lemon juice
  • salt and freshly ground black pepper


Trim the sprouts and place in a saucepan of boiling salted water.  Reduce to a simmer and cook for 5-8 mins, depending on the size of the sprouts.  While they are cooking, heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of mins over a medium heat.  They should be soft and not coloured.

When the sprouts are cooked, drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice, salt and black pepper to taste.