serves
4
serves
4
people
Ingredients
500 g Brussels sprouts
10 g butter
100 g (1 cup) flaked toasted almonds
2 tbsp chopped parsley
Salt and freshly ground black pepper
Instructions
Trim the Brussels sprouts of their darker green outside leaves and cut the sprouts in half.
Bring a large saucepan of water to the boil. Add the Brussels sprouts and cook them for 6–8 minutes.
Melt the butter in a pan over a medium heat. Add the drained Brussels sprouts and cook for 3–4 minutes, stirring well. Sprinkle with almonds and parsley and season with salt and pepper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
