Brussels Sprouts with Crumbs (Ve)

I love brussels sprouts. The easiest way to prepare them is to trim them, cut a cross in the base, and then put them in a pan of boiling water, to cook them for about 10-15 minutes until just tender.

This recipe below uses fresh herbs and breadcrumbs which is great for when you want to make your dish look or taste a little bit more special. Sometimes, as an alternative, I par boil the brussels sprouts, and then saute them with chestnuts (tinned, cooked chestnuts cut in half and cooked), a little chopped onion and a dash of sherry.

Serves 4

Ingredients:

700g (1.5lb) Brussels Sprouts, washed and trimmed

50g (20z) butter or vegan sunflower spread if cooking vegan

50g (2 oz) fresh white breadcrumbs

salt and pepper

45ml (3 tablespoons) chopped parsley

Instructions:

Cut a cross in the base of each sprout, and cook them in a pan of boiling water for about 10-15 minutes until just tender. Check along the way, to prevent them over-cooking and going too soft. Drain well.

Meanwhile, melt the butter in a small pan, add the breadcrumbs, and cook until golden brown. Add the seasoning and herbs. Stir in the Brussel Sprouts and reheat gently before serving.

Recipe inspired by The Good Housekeeping Step-by-Step Cook Book