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Full Recipe in Details

Fresh Brussels sprouts are so different and so delicious pan-roasted, with sliced fennel and onions to bring out their sweetness. Serve on its own or alongside any delicious meat or stewy dish.

  • 250g Brussel spouts

  • 60g Organic Pea shoots

  • 1 bulb of fennel, thinly sliced

  • 1 tbsp. butter

  • 1 tbsp. olive oil

  • 1 clove garlic, minced

  • 1/2 cup sliced brown or Spring onion

  • Juice of 1 fresh orange (or use lemon juice too – also delicious with braised brussels)

  • For another time – use sweet chilli sauce and some lime juice, instead of the orange juice…also really good!

  • Wash the Brussel sprouts and remove any outer leaves that are loose. Trim the ends slightly of their woody stem if needed. Slice in half and set aside.

  • Heat half the olive oil and butter together in a skillet large enough to hold the Brussel sprouts in a single layer. When the oil and butter are hot, add the onions and garlic and fennel and cook for 2 to 3 minutes until they release their aroma. Set aside.

  • In the hot skillet pan with the remaining oil and butter, add the Brussel sprouts flat side down. Cook on high until the sides are browning nicely. Season with salt and pepper and turn the heat to low. Add the pea shoots, onions, garlic and fennel mixture.

  • Cook uncovered stirring occasionally until tender, a further 4 to 5 minutes should do it. Serve warm. So delicious and soooo good for you! Add some cooked or sliced beef or chicken and drizzle with the orange or lemon juice for a meal in one!


Have a super week ahead and enjoy eating well and staying healthy!

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