Chocolate Christmas Cake
- 50 mins
- 8-10
- Easy
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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
- Cut away any surplus stem from the sprouts and then peel and discard the surface leaves.
- Parboil the sprouts in boiling water for 5 minutes. Drain thoroughly.
- Mix together the breadcrumbs, parmesan, parsley and garlic with 3 tbsp of the olive oil.
- Heat the remaining oil in a non stick pan and sauté the drained sprouts with the breadcrumb mixture for 2-3 minutes until golden.
- Transfer to a warm serving dish and serve immediately.
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