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Crisp-topped sprouts

Crisp-topped sprouts

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(2 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Spruce up your usual sprouts and add crunch and crispiness with a bread and almond-based topping

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal125
  • fat8g
  • saturates1g
  • carbs9g
  • sugars4g
  • fibre6g
  • protein6g
  • salt0.11g
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Ingredients

  • 1kg Brussels sprout

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 50g white bread, preferably ciabatta
  • 2 tbsp olive oil, plus extra to serve

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g flaked almond
  • 1 garlic clove, finely chopped
  • zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.

  2. Tear the bread into crumbs. Heat a large frying pan and pour in the olive oil. Add the bread and fry until just crisp. Tip in the flaked almonds, garlic and lemon zest, then cook gently until everything is golden. Place the sprouts in a serving dish, season, then toss with the crumbs and a little extra olive oil to finish.

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