The BBC Good Food logo
Crisp-topped sprouts

Crisp-topped sprouts

Rating: 3 out of 5.2 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal125
fat8g
saturates1g
carbs9g
sugars4g
fibre6g
protein6g
low insalt0.11g
Advertisement

Ingredients

Method

  • STEP 1

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

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.2 ratings

Sponsored content