I read about this crispy brussels sprouts recipe on a few blogs based on a recipe from a restaurant in Spain. Some versions had bacon so I used pastrami and I actually think the larger chunks really make it great. I prefer to add a little mustard dressing, but you could leave it off if you want.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 tablespoons olive oil
- 1 cup diced pastrami
- lb. Brussels sprouts, cut in half (fresh or frozen)
- 1 cup cooked puy French lentils (1/2 cup dried)
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- sea salt
- 2 tablespoons hot English mustard
- 1 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Heat olive oil in a large pan over a medium heat. Add pastrami chunks and sauté until browned. Add Brussels sprouts and cook, stirring frequently for about 10 minutes, until they become browned in some parts. Stir in lentils and remove from heat. Season with sea salt.
Whisk together ingredients for dressing in a small bowl or jar.
Place Brussels sprouts with lentils in a large bowl. Add dressing and chopped parsley and mint, mix well to combine. Serve warm.