Crunchy Crumble Brussels Sprouts
2 oz butter
l l/2 lbs Brussels sprouts
salt and pepper
l tsp sugar
3 oz brown breadcrumbs
l l/2 oz chopped mixed nuts
1 lemon
Preheat oven 375 degrees. Use a little of the butter to lightly grease
a large ovenproof dish.
Trim and wash sprouts, make neat cuts in the base and cook in boiling
salted water with the sugar for approx 10 minutes. Drain well and turn
into the prepared baking dish.
Melt the remaining butter in a heavy based fry pan and stir-fry the
breadcrumbs and nuts until golden. Remove from the heat and stir in
the finely grated rind from the lemon.
Squeeze 1 Tbsp lemon juice over the sprouts and season well. Top with
the crumble mixture and bake for 20 minutes.
Brussels Sprouts
1 lb Brussels sprouts
butter
salt
pepper
Cut sprouts in half and remove any discoloured leaves. Bring a large
pot of salted water(approx. 1 Tbsp salt) to the boil. Cook uncovered
for about 8 minutes, or until tender. Drain, return to pot and add
some butter. Add salt and pepper to taste.
Optional:
Mix together 1/4 cup of butter, 1/2 cup chopped green onions, and
grated lemon peel to dress Brussels sprouts. Salt and pepper to taste.
Nutritional/Serving Info:
Serves four handily.
Comments:
Cannot be cooked ahead of time.
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