Brussels Sprouts with Crunchy Crumbs
Introduction
This should be enough for 4 servings, but it is so delicious you could add a fried egg and eat the lot yourself.
Serves: 4
Ingredients
350g (12 oz) Brussels sprouts
3 Tbsp extra virgin olive oil
1 cup coarsely chopped sour dough bread (cut into small ‘cubes’)
1 tsp ground coriander
1 Tbsp chopped rosemary
1 Tbsp chopped garlic
¼ tsp chilli flakes, optional
Flaky sea salt
Finely grated zest 1 lemon
Method
1 Trim Brussels sprouts and cut each into 3-4 slices.
2 Heat 2 tablespoons of olive oil in a medium-sized frying pan (skillet) over medium heat. Add bread cubes and cook until golden, stirring often. Add ground coriander, rosemary, garlic and chilli flakes, if using. Stir-fry for a few minutes more, then scrape the contents of the pan onto a side plate using a rubber scraper. Sprinkle with sea salt.
3 Set pan back on the heat and add 1 tablespoon of oil. Add Brussels sprouts and cook for about 7 minutes, stirring often, until browning and starting to soften (don’t let them get too soft). Season with sea salt, add the lemon zest, stir well, then spoon over the crunchy crumb mixture. Serve in the pan, or transfer sprouts to a serving dish and top with the crumb mixture.
Recipe Notes
Read more about Brussels sprouts here Brussels Sprouts