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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!

  • Cook: 5 mins
    Prep: 20 mins
  • 4
  • easy
  • Suitable for home freezing
Go back

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!

  • Cook: 5 mins
    Prep: 20 mins
  • 4
  • easy
  • Suitable for home freezing

Ingredients

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.

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