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Sesame & Chilli Pan Fried Brussel Sprouts


Serves: 6-8  | Prep time: 5 – 10 mins | Cook time: 18 – 20 mins

Our Sesame & Chilli Pan Fried Brussel Sprouts are a quick, easy and interesting side dish. Pan frying the sprouts give them a nice caramelised flavour while still remaining tender in the middle. 

Make sure you don’t over cook the brussel sprouts when steaming/blanching them – there’s nothing worse than mushy sprouts!

Recipe and images courtesy of Alana Lowes.

800g Brussel sprouts
25g butter
1 tbsp black vinegar or rice wine vinegar
2 tbsp sesame oil
½ tsp sea salt
2 tsp mild chilli flakes, I used Korean red pepper flakes which are really mild in spiciness and have a toasted chilli flavour. Reduce this amount if using hot chilli flakes.
1 tbsp sesame seeds, toasted

Place the Brussel sprouts onto a plate and into a steam oven and steam for 10 mins, or alternatively, bring a pot of salted water to the boil and blanch the Brussel sprouts for 3-4 mins for smaller sprouts or 5 mins for larger sprouts. Remove and set aside. You can prepare up to this point the day before, just submerge the sprouts into iced water until cold, drain and store in the fridge.

Melt the butter in a large frying pan over a medium heat. Add in the Brussel sprouts and cook till cooked through, 5-6 minutes (but with still some firmness) and charred on the edges. Add in black vinegar, the sesame oil, chilli flakes and salt flakes and continue to cook for a further 1-2 minutes.

To serve, place warm sprouts onto a serving platter and scatter with the toasted sesame seeds and season with some more salt flakes (Brussel sprouts love salt!).

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