Fried Brussels sprouts with lemon, sage and Parmesan crumb
by
- Side
- Easy
- 6
- 20 minutes
PT20M
This fried Brussels sprouts recipe sees the little festive spheres halved and charred for crunch, before being topped with a generous sprinkling of lemon, sage and Parmesan-flavoured breadcrumbs. Replace the Parmesan with a similar vegetarian hard cheese if needed.
Ingredients
Equipment
- bowl of ice
Method
1
Bring a pan of salted water to the boil and add the sprouts. Cook for 3 minutes, then cool in iced water – as soon as they're cool remove them from the water to prevent them going soggy
- 800g of Brussels sprouts
2
Cut the sprouts in half and leave to dry on a paper towel
3
Meanwhile, place a large frying pan over a medium heat add add the butter. Cook until the butter is just starting to turn a light brown colour, then add the sage and breadcrumbs. Cook, stirring constantly until the breadcrumbs are an even golden brown
5
Preheat the oven to 180°C/ gas mark 4
6
Cover the base of a frying pan with olive oil and place over a medium heat. Place the sprouts cut-side down and roast until golden, about 4 minutes, then roast in the oven for 3 minutes
- 25g of olive oil
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Fried Brussels sprouts with lemon, sage and Parmesan crumb
