Crispy Brussels sprouts with lentils and Vincotto dressing

Crispy Brussels Sprouts with lentils and Vino Cotto dressing

The humble Brussels Sprout is a sweet, very tasty and extremely healthy vegetable and is non deserving of it’s bad reputation. Give this recipe a try and enjoy it as an accompaniment to a roast chicken, grilled quail, grilled pork cutlet or beef dish.

Serves: 4
Ingredients
150 gm puy green lentils
Olive oil, for frying
2 kg Brussels sprouts, outer layers removed, ends trimmed and halved
1½ cups mint
salt
Vino Cotto Original or Fig dressing
200 ml extra virgin olive oil
100 ml Vino Cotto
2 tbsp english mustard
Salt and pepper, to taste

Method

Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil and cook until just tender (15-20 minutes), then drain and set aside. Keep warm.

For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.

Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry Brussels sprouts in batches, stirring occasionally, until crisp and dark golden (4-5 minutes), drain on absorbent paper and transfer to a large bowl.  Or if you prefer, fry sprouts in a frying pan.

Add the Brussels sprouts, lentils, mint and Vino Cotto dressing in a serving bowl. Gently toss to coat and serve hot.

Enjoy!

Buy the Vino Cotto you need for this recipe online. Click here.