1 lb (500 g) small Brussels sprouts
1/8 cup (30 g) 6 teaspoons butter
1/4 cup (30 g) 1 oz flaked almonds
1 clove garlic, crushed
1 teaspoon finely grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
lemon twists and herb sprigs, to garnish
1/8 cup (30 g) 6 teaspoons butter
1/4 cup (30 g) 1 oz flaked almonds
1 clove garlic, crushed
1 teaspoon finely grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
lemon twists and herb sprigs, to garnish
method
1. Trim stalks off sprouts and make a cut across each one.
2. Cook in boiling, salted water for 4-5 minutes until just tender.
3. Drain well and place in a warmed serving dish.
4. Meanwhile, melt butter in a small frying pan, add flaked almonds and garlic and fry until almonds are golden brown.
5. Stir in lemon peel and juice and salt and pepper. Mix well.
6. Sprinkle almond mixture over sprouts and stir gently to mix.
7. Serve immediately, garnished with lemon twists and herb sprigs.
2. Cook in boiling, salted water for 4-5 minutes until just tender.
3. Drain well and place in a warmed serving dish.
4. Meanwhile, melt butter in a small frying pan, add flaked almonds and garlic and fry until almonds are golden brown.
5. Stir in lemon peel and juice and salt and pepper. Mix well.
6. Sprinkle almond mixture over sprouts and stir gently to mix.
7. Serve immediately, garnished with lemon twists and herb sprigs.
serving amount
serves 4
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