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Sprouts with lemon & smoked almonds
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Serves: 6 - 8
600g Brussels sprouts, trimmed, any larger ones cut with an X in the base
50g butter, softened
Finely grated zest 1 lemon
1 tbsp chopped parsley
75g smoked almonds, roughly chopped
1. Cook the Brussels sprouts in boiling water for 8-10 minutes or until just tender. Drain and return to the pan.
2. Toss them with the butter and lemon zest. Season. Fry over a high heat for 1 minute.
3. Spoon into a warm serving dish and scatter over the parsley and almonds before serving.
Typical values per serving:
This recipe was first published in November 2018.