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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
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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.
Get ahead: Make the crumbs up to 4 days ahead and keep in an airtight container.
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