Sprouts with lemon parsley crumbs

Sprouts with lemon parsley crumbs
  • Serves icon Serves 8
  • Time icon Takes 10 minutes to make, 10 minutes to cook

Crunchy lemony crumbs add extra flavour to a traditional sprout recipe. Freeze ahead to have them handy for a winter roast.

Nutrition: per serving

Calories
119kcals
Fat
6.6g (3.5g saturated)
Protein
4.4g
Carbohydrates
11.2g (3g sugar)
Salt
0.3g
Calories
119kcals
Fat
6.6g (3.5g saturated)
Protein
4.4g
Carbohydrates
11.2g (3g sugar)
Salt
0.3g

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.

delicious. tips

  1. 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.

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