Creamy Brussels sprouts

Creamy Brussels sprouts

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  • 4
  • Easy
  • Carb Conscious Meat-free
  • 10 minutes
  • 5 minutes
  • Woolworths Ken Forrester Reserve Collection Chenin Blanc 2015


  • 300 g Brussels sprouts, halved
  • 2 T butter
  • 1 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 T chives, chopped
  • 1 lemon, juiced
  • 6 T crème fraîche

Cooking Instructions

Bring a saucepan of salted water to the boil. Blanch the Brussels sprouts for 1 1⁄2 minutes, drain and set aside.

Heat the butter and olive oil in a pan over a high heat. Toss the Brussels sprouts into the pan and cook for 2 minutes or until golden. Season to taste and stir in the chives and lemon juice.

Serve with crème fraîche.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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