700 g Brussels sprouts, trimmed
1 tbsp extra virgin olive oil
3 cloves garlic, very thinly sliced
500 g packet frozen baby peas
4 green shallots, thinly sliced diagonally
2 tbsp salt-reduced chicken stock or gluten-free chicken stock
3 tbsp apple cider vinegar
1 tbsp caster sugar
⅓ cup shredded mint leaves
- Put brussels sprouts in a steamer insert over a saucepan of simmering water. Cover and cook for 5 minutes or until just tender. Set aside to cool slightly. Thickly slice sprouts lengthways.
- Heat oil in a large non-stick frying pan over a medium heat. Add garlic and cook, stirring, for 1 minute. Add sliced sprouts and cook, tossing, for 2 minutes. Add peas, shallot and stock. Cook, tossing, for 2 minutes or until peas are tender.
- Combine vinegar and sugar in a small bowl. Add to vegetable mixture with mint. Toss to combine. Serve.