The following recipe was “almost exactly like” the Real Living version, which is one of the many house magazines I’ve been buying lately due to me building one!  As soon as I saw it, I knew I had to try it.  And change it…a little bit!

The brussels are caramelised on one side before being reduced in chicken stock.  As a replacement I used the Massell “Chicken Style” Vegetable Stock which is just as good.  I’m sure you could just use a normal vegetable stock to make this and it will still turn out scrumptious.

For vegans, omit the parmesan for vegan parmesan and you have yourself a killer side!

Serves:

• 4

Ingredients:

• 2 handfuls of brussel sprouts, cleaned and sliced in half
• drizzle olive oil
• 250 mls chicken style vegetable  stock
• 1/2 tsp white pepper
• 1 tsp garlic mince
• salt to taste
• generous drizzle balsamic vinegar
• handful of grated parmesan

Instructions:

1. In a pan, drizzle the olive oil and place the brussel sprouts cut side down. 
2. Season the top with salt, pepper and garlic.  Don’t toss it though!
3. Do not touch for about 8 to 12 minutes, allowing to brown up and turn green on top.
4. Turn the sprouts over and fill the pan with chicken stock and cook until it’s reduced right down.
5. Sprinkle the balsamic on top and parmesan.
6. Toss and serve!