- Brussels Sprouts With Hazelnut Crumb.jpg (34.9 KiB) Viewed 590 times
Takes: 10 - 15 minutes
Serves: 2 with leftovers, 3 or 4
No nutritional information available.
Ingredients
- 320g Brussels sprouts, trimmed and halved
- 1 - 2 tbsp olive oil
- 120g fresh breadcrumbs
- 1 garlic clove, finely chopped
- 10g butter, chopped
- 30g hazelnuts, lightly roasted and chopped
- Salt and freshly ground black pepper
Method
1. Cook the sprouts in a large saucepan of boiling water for 4 - 5 minutes until tender and bright green. Alternatively, cook in a large steamer set over a pan of simmering water.
2. Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the breadcrumbs for 3 - 4 minutes, stirring. Add the garlic and cook, stirring, for 3 minutes or until the breadcrumbs are golden.
3. Drain the sprouts and add to the breadcrumbs in the frying pan with the butter and hazelnuts. Toss until the butter melts. Season with salt and pepper and serve.
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