Fried Brussels sprouts with lemon, mint and buttermilk

Name: Fried Brussels sprouts with lemon, mint and buttermilk
Yield: 4
Ingredients: 2 tbs olive oil; 500g Brussels sprouts, trimmed, cut in half lengthways; 2 garlic cloves, roughly chopped; Pared zest of 1 lemon; 2 bay leaves; 1/3 cup (25g) finely grated parmesan; 1/4 bunch mint, leaves finely shredded; 1/3 cup (80ml) buttermilk; 1/2 tsp Dijon mustard; 1 tbs creme fraiche; 1/2 tsp lemon juice; 1 tbs olive oil

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This recipe will change how you think about Brussels sprouts - when cooked like this, with a char over high heat, they're actually delicious!

2 tbs olive oil
500g Brussels sprouts, trimmed, cut in half lengthways
2 garlic cloves, roughly chopped
Pared zest of 1 lemon
2 bay leaves
1/3 cup (25g) finely grated parmesan
1/4 bunch mint, leaves finely shredded

Buttermilk dressing

1/3 cup (80ml) buttermilk
1/2 tsp Dijon mustard
1 tbs creme fraiche
1/2 tsp lemon juice
1 tbs olive oil

Method

1.

For the dressing, place all the ingredients in a small food processor and whiz until smooth. Season and set aside.
2.

Preheat oven to 200ºC.
3.

Heat oil in a large ovenproof frypan over medium-high heat. Add sprouts, garlic, lemon zest and bay leaf, and cook, turning, for 3-4 minutes until lightly caramelised. Transfer frypan to the oven and bake for 8-10 minutes until golden and al dente.
4.

Preheat the oven grill to high. In a large bowl, toss the sprout mixture with the dressing, then return to the frypan. Sprinkle the parmesan over the sprouts, then grill for 3-4 minutes until parmesan is melted and golden, and dressing is slightly thickened. Scatter with mint to serve.