Crunchy lemony crumbs add flavour to a traditional sprout recipe. This dish can be frozen ahead.
Ingredients
- 750g brussels sprouts, trimmed and outer leaves discarded
- 50g butter
- Grated zest of 1 lemon
- 75g fresh white breadcrumbs
- Small handful fresh flatleaf parsley, finely chopped
Method
- 1. Place the sprouts in a large pan of boiling water and boil for 3-4 minutes until nearly tender. Drain and plunge into cold water to refresh, then drain again.
- 2. Meanwhile, melt half the butter in a large frying pan over a medium heat, add the lemon zest, fresh breadcrumbs and parsley and toss until the breadcrumbs are toasted and lightly golden. Season, remove from the pan and set aside.
- 3. When ready to serve, melt the remaining butter in a large frying pan over a medium heat. Put the sprouts in the frying pan and warm through over a low heat. Tip into a bowl, then scatter with the crumbs.
Nutritional info
Per serving: 119kcals, 6.6g fat (3.5g saturated), 4.4g protein, 11.2g carbs, 3g sugar, 0.3g salt
Chef's tip
To freeze: Parboil the sprouts in boiling water, then refesh under cold running water. Pat dry andplace in a freezer bag. To serve, heat from frozen, in a pan with some olive oil and butter, for about 10 minutes before adding the crumbs.