Sprouts with lemon parsley crumbs
- December 2009
- Serves 8
- 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.
- Vegetarian recipes
- 6.6g (3.5g saturated)
- 11.2g (3g sugar)
- 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
- 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.
- 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.
- 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.
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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