Brussels sprouts fried with peas
2 servings
20 minutes
Brussels sprouts sautéed with peas is an elegant and simple dish of French cuisine that harmoniously combines textures and flavors. Crispy sprouts with light caramelization, sweet green peas, and tender mini carrots create a rich palette of tastes. Garlic adds a subtle spiciness while spices enhance the aroma of the vegetables. This dish emerged from the desire to highlight the natural flavor of seasonal produce by sautéing them in minimal oil. It pairs perfectly as a side to meat or fish and also serves as a light standalone dish. It can be served with crispy baguette and a glass of white wine, enjoying the sophistication of French gastronomy.
1
Clean and wash the vegetables. If the cabbage is large, cut it in half. Cut the carrot diagonally. Garlic can be left unpeeled — it's a matter of taste. Remove the tail from the peas.
- Brussels sprouts: 200 g
- Mini carrots: 15 pieces
- Garlic: 10 cloves
- Green peas: 200 g
2
Heat vegetable oil in a pan and add garlic. Sauté for a couple of minutes to let the garlic release its flavor. Then remove the garlic from the pan (set it aside for later) and add all the vegetables at once. Season with salt, pepper, and spices to taste.
- Garlic: 10 cloves
- Brussels sprouts: 200 g
- Mini carrots: 15 pieces
- Green peas: 200 g
- Seasonings: to taste
3
Mix well and fry for 5 minutes. Then add the previously extracted garlic to the vegetables and mix again. Fry for another 5-7 minutes to keep the vegetables crispy.
- Garlic: 10 cloves