Crisp-topped sprouts
Spruce up your usual sprouts and add crunch and crispiness with a bread and almond-based topping
Difficulty and servings
Easily doubled
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Vegetarian
1 of 5-a-day
- Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.
- 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.
Get ahead
Cook the sprouts the day before and set aside in the fridge. You can also make the topping a day in advance and store it in an airtight container. To serve, microwave the sprouts for 1-2 mins or cook in boiling water to reheat, then toss with the topping, as above.
Per serving
125 kcalories, protein 6g, carbohydrate 9g, fat 8 g, saturated fat 1g, fibre 6g, sugar 4g, salt 0.11 g
Recipe from Good Food magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4966/
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Ingredients
- 1kg Brussels sprouts
- 50g white bread , preferably ciabatta
- 2 tbsp olive oil , plus extra to serve
- 25g flaked almonds
- 1 garlic clove , finely chopped
- zest 1 lemon
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Difficulty and servings
Easily doubled
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Vegetarian
1 of 5-a-day
Ingredients
- 1kg Brussels sprouts
- 50g white bread , preferably ciabatta
- 2 tbsp olive oil , plus extra to serve
- 25g flaked almonds
- 1 garlic clove , finely chopped
- zest 1 lemon
Per serving
125 kcalories, protein 6g, carbohydrate 9g, fat 8 g, saturated fat 1g, fibre 6g, sugar 4g, salt 0.11 g
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04 December 2007
denis brinicombe rated this recipe
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14 December 2011
Ivan Buick rated this recipe
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