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Brussels Sprouts with Butter Toasted Breadcrumbs
Skip the soggy sprouts this Christmas. These nutty-tasting sprouts are lightly blanched then fried in butter. They're tender but still have some bite. A butter toasted breadcrumb topping with a pinch of dried oregano adds crunch. A perfect side for your festive feast.
Ingredients
- 2 tbsp unsalted butter
- 25g dried breadcrumbs
- ½ tsp dried oregano
- 400g Brussels sprouts
Prep: 10 mins | Cook: 10 mins
Method
1. Start by making the breadcrumbs. Melt 1 tbsp butter in a frying pan. Add the breadcrumbs and the dried oregano. Stir well to mix. Season with salt and pepper. Fry over a medium heat, stirring often, for 2-3 mins till the breadcrumbs are a rich, golden-brown. Tip into a bowl and set aside.
2. Bring a large pan of salted water to the boil. Trim the roots off the Brussels sprouts. Remove any tatty or discoloured leaves. Halve any large Brussels so they're all roughly the same size. When the water in the pan is boiling, add the Brussels and simmer for 2 mins. Don't put a lid on the pan – this helps ensure the Brussels stay green. After 2 mins, drain the Brussels.
3. Wipe the frying pan clean. Add 1 tbsp butter and 1 tbsp olive oil. Melt over a medium heat, then add the Brussels. Frying, stirring frequently, for 4-5 mins till the Brussels are tender but with a little bite, and lightly browned.
4. Transfer the Brussels to a warm serving dish and top with the butter toasted breadcrumbs. Serve straight away.
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