Cut around 600g Brussels sprouts into halves or quarters, blanche them briefly in boiling water, before plunging into cold as soon as they’re verging on tender.
Melt 50g butter in a frying pan and sauté 1 finely sliced shallot until softened.
Add the sprouts, the grated zest of 1 lemon, a good grinding of black pepper, a pinch of salt and a squeeze of the lemon’s juice.
Toss in the pan for a couple of minutes until nicely coated and warmed through, then sprinkle over a handful of toasted flaked almonds.
Serve before the nuts lose their crunch.
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