brussels sprouts


Love 'em or hate 'em, Brussels sprouts are a Christmas dinner staple - and a very healthy one at that! If you haven't been a fan of sprouts before, we recommend you try this tasty (and immune-friendly!) upgrade and see if it changes your mind. 


Recipe for Garlic & Chilli Brussels Sprouts 

Serves: 6


  • 600g Brussels sprouts, trimmed at the base
  • 60ml avocado or olive oil
  • 6 garlic cloves, crushed
  • 2 tsp chilli flakes
  • 1 lemon, zested and juiced


  1. Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
  2. While the Brussels sprouts are cooking, heat 3 tbsp of oil in a large frying pan over medium heat, add the crushed garlic and cook until just golden (around 4 mins). 
  3. Add the chilli flakes and a pinch of salt to the oil, then place the sprouts cut-side down in the pan; leave them to cook for 10 minutes. 
  4. Add the remaining oil and the lemon juice, then cook for a few mins more
  5. Place on a plate, coat with lemon zest, season with salt as needed

Did you know? 

  • Brussels sprouts are all rounders; high in vitamin C, antioxidants, and omega-3 fatty acids, as well as a range of other vitamins and nutrients, such as vitamin K and fibre. 
  • Brides in Ancient Greece didn’t carry bouquets of flowers - they carried bouquets of garlic and herbs!
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.