Brown butter sprouts with crispy garlic crumbs recipe

Name: Brown butter sprouts with crispy garlic crumbs
Yield: Serves 6
Ingredients: 1 white roll, torn into chunks; 4 garlic cloves, halved; 2 tbsp olive oil; 50g butter, plus 5g; 1 lemon, zested, plus 2 tsp juice; 1kg sprouts, peeled and stalks trimmed

Classic Brussels sprouts get an upgrade with nutty brown butter and a crunchy garlic breadcrumb topping. Ready in just 25 minutes and easy on the wallet, you can make the crumb ahead of time to make your Christmas Day prep that much easier.

See method

Serves 6
5 mins to prepare and 20 mins to cook
230 calories / serving

Vegetarian

Shop your ingredients

Tesco White Batch Rolls 6 Pack
Aldi Price Match
1 white roll, torn into chunks
£0.45
£0.08/each
Tesco Garlic 4 Pack
Aldi Price Match
4 garlic cloves, halved
£0.87
£0.22/each
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
50g butter, plus 5g
£1.85
£7.40/kg
Tesco Lemons Each
1 lemon, zested, plus 2 tsp juice
£0.37
£0.37/each
Tesco Peeled Brussels Sprouts 200G
1kg sprouts, peeled and stalks trimmed
£1.60
£8.00/kg

Method

Start by making the crumbs. Blitz the bread and garlic cloves to fine crumbs in a food processor. Heat the oil and the 5g butter in a frying pan and tip in the garlicky crumbs. Fry over a low heat for 8-10 mins until golden and really crisp; season. Leave to cool, then stir in the lemon zest. Pack into an airtight container (if making ahead).
Make the brown butter just before you’re ready to cook the sprouts. Melt the 50g butter in a small saucepan. Leave it to cook, swirling occasionally, for 2-3 mins: it will bubble and foam, then turn nutty brown; be careful not to let it burn. When brown, stir in the lemon juice; remove from the heat.
Boil the sprouts for 3-5 mins until tender. Drain well, then toss in the brown butter. Stir over the heat until everything’s combined and hot. Scatter over the crumbs, then toss a few times to roughly mix through.