Garlic & Parmesan Crusted brussels sprouts

This delicious twist on the classic festive accompaniment will convert any non-lover of sprouts! The trick is not to over-cook the sprouts, keeping them nice and green with a slight bite!

This recipe uses 4 slices of a White or Fibre Loaf. A 400g loaf of bread is 1 unit of your monthly prescription unit allowance.

Makes 4
Suitable for home freezing


  • 200g Brussels sprouts
  • 5 tbsp olive oil
  • 4 slices Juvela Gluten-Free Loaf, made into breadcrumbs
  • 4 tbsp parmesan, grated
  • 3 tbsp fresh parsley, finely chopped
  • 2 garlic cloves, peeled and crushed
  • Salt and freshly ground black pepper
  • Method

    1. Cut away any surplus stem from the sprouts and then peel and discard the surface leaves.
    2. Parboil the sprouts in boiling water for 5 minutes. Drain thoroughly.
    3. Mix together the breadcrumbs, parmesan, parsley and garlic with 3 tbsp of the olive oil.
    4. Heat the remaining oil in a non stick pan and sauté the drained sprouts with the breadcrumb mixture for 2-3 minutes until golden.
    5. Transfer to a warm serving dish and serve immediately.