Fried Brussels Sprouts with Lemon, Sage and Parmesan Crumb Recipe
6
20 minutes
Ingredients
- 800g of Brussels sprouts
- 25g of butter
- 25g of breadcrumbs
- 2 sprigs of sage, leaves picked and roughly chopped
- 1 lemon, zested
- 25g of Parmesan, or use a similar vegetarian hard cheese if preferred
- 25g of olive oil
- salt
- pepper
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
- 2 sprigs of sage, leaves picked and roughly chopped
- 25g of butter
- 25g of breadcrumbs
4
Remove from the heat and add the lemon zest and Parmesan
- 25g of Parmesan
- 1 lemon, zested
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
7
Remove and season with salt and pepper. Serve covered with the lemon, sage and Parmesan breadcrumbs
- pepper
- salt