Brussels sprouts with lemon crumbs recipe

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  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 217 calories / serving
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Brussels sprouts with lemon crumbs HERO

Place the sprouts in a large saucepan of boiling water over a high heat and boil for 3-4 minutes until nearly tender. Drain and plunge into cold water to refresh, then drain again.

Meanwhile, melt 45g (1½oz) of the butter in a large frying pan over a medium heat. Add the pancetta and cook for 2-3 minutes. Add the lemon zest, breadcrumbs and parsley and cook for 2 minutes until the breadcrumbs are toasted and golden. Season well. Remove from the pan and set aside.

To serve, melt the remaining butter in a large frying pan over a medium heat. Reduce the heat to low and return the sprouts in the pan to heat through. Transfer to a bowl and scatter with the pancetta breadcrumb mixture.

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  • Ingredients

  • 600g (1lb 5oz) Brussel sprouts, trimmed
  • 65g (2oz) butter
  • 75g (3oz) pancetta cubes
  • 1 lemon, zested
  • 65g (2oz) white breadcrumbs
  • small handful fresh parsley leaves, finely chopped
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  • Energy 900kj 217kcal 11%
  • Fat 14g 20%
  • Saturates 7.5g 38%
  • Sugars 3.3g 4%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 12g Protein 7.1g Fibre 5.8g


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