- 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
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.