This dish will surely convert anyone into a brussels sprouts lover. The brussels are cooked until crispy and charred and paired with a tangy vinaigrette, creamy burrata, fresh mint and buttery toasted breadcrumbs.
Ingredients
- 600g brussels sprouts (halved)
- ½ cup breadcrumbs (½ large piece of sourdough)
- 180g burrata
- 2 Tbsp mint (finely chopped)
- Butter
- Olive oil
- Salt and pepper
Vinaigrette
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 small shallot (finely chopped)
- Pinch of salt and pepper
Method
- Start by preparing the vinaigrette, add all ingredients to a glass jar and shake well to combine.
- To cook the brussels, add a little butter and olive oil to a large fry pan over medium heat. Once hot add the brussels sprouts and cook until tender, about 7-10 minutes (you may need to add a little water to create some steam and prevent them from getting too charred).
- Once the brussels have cooked, pop them onto a large plate or platter then use the same pan to toast the breadcrumbs. Add about 1 tablespoon of butter to the pan over medium heat, then add the breadcrumbs, salt and pepper; toast until golden brown and crispy.
- Drizzle the vinaigrette over the brussels, tear the burrata over the brussels, then top with the breadcrumbs and mint.
