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Sprouts with almonds, lemon & oregano
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Serves: 6 as a side
500g Brussels sprouts
75g blanched whole almonds, roughly sliced
1 unwaxed lemon
½ x 15g pack oregano, leaves only
1. Cut away the base and any marked outer leaves from the sprouts, then cut in half using a sharp knife.
2. Melt the butter in a large, deep frying pan or wok over a medium heat. Add the almonds, finely grated zest from the lemon and the oregano. Stir-fry for 1-2 minutes or until just turning golden.
3. Add the sprouts and 3 tbsp water, then stir to coat in the butter. Cover and cook for 4-5 minutes, stirring occasionally, until just tender. Remove from the heat and add 1-2 tbsp of lemon juice. Season to taste then toss just before serving.
Cook’s tip Prepare the sprouts in advance and set aside. Weigh out and prepare the butter, chopped almonds, lemon zest and oregano together and set aside until ready to cook.
Typical values per serving: