Do you find this an odd combination?
Spaghetti AND brussels sprout.
Well, if you do, then just put that thought aside for half an hour while you cook this recipe. Taste the dish and then think about it again. I bet you will be pleasantly surprised.


This recipe serves 4.
* 400-500g spaghetti
* 25 Brussel sprout heads
* 1 Lemon
* 1 Leek
* Olive Oil
* Dry Chili seeds
* Salt: to taste
* Black pepper: to taste
* Parmesan, freshly grated


Boil water for the spaghetti.
Cook the spaghetti according the instructions on the package.
Set to the side without cover (of course pour out the water. 😉 ) if it gets done before your brussel sprouts are ready.

Wash the brussel sprouts well and cut in halves.
Heat up a frying pan with no oil or butter.
Place the brussel sprouts with the flat end down.
Let them fry for a couple of minutes like this.
They should get a little burnt-brown.

Cut the leek into wheels.
Add the leek to the frying pan.

Shake the pan to loosen the brussel sprouts.
Add two tablespoons of olive oil to the pan.
Mix it in with the brussels sprouts and leek.
Squeeze the juice out of the lemon and add to the pan.

Finely chop the garlic and add this as well to the pan.
Add half a teaspoon of salt and half a teaspoon of black grounded pepper.
You can always add more later if you like.
Mix it al well together.

Leave like this for one minute or two on lower heat.
Then add half a glass of water and let the brussel sprouts soak up the water and get nice and soft.

When the water is almost evaporated, you may have the spaghetti in the pan with the brussel sprout mix.
Mix and heat up quickly.

Divide into serving bowls, sprinkle dry chili seeds (for those who like it spicy) and lot`s of grated parmesan over it all.

Now, enjoy!


Did you know that in Europe, the Netherlands is the largest producer of brussel sprouts with 82,000 metric tons a year.

Oops, I forgot the cheese!


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