This fresh idea for your Christmas sprouts is a good source of both vitamin C and folic acid
Ingredients
- 600g brussels sprouts, trimmed and quartered
- 600g green beans
- 1 tbsp olive oil
- zest and juice 1 lemon
- 4 tbsp toasted pine nuts
Method
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Cook the brussels sprouts and beans in a pan of boiling salted water for 3 mins, then drain well. Heat the oil in a large wok or frying pan. When hot, add the lemon zest and pine nuts. Cook for a couple of seconds, then add the vegetables and stir-fry for 3-4 mins until the sprouts colour a little. Add a squeeze of lemon juice and salt and pepper to taste.