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Brussels Sprouts with Lemon Burnt Butter and Almonds

Brussle sprouts with lemon burnt butter and almonds

Serves:

4 as part of a shared meal

Preparation Time:

5 Minutes

Cooking Time:

6 - 8 minutes

Ingredients

400 g Brussels sprouts – as small as possible
¼ cup slivered almonds
40 g butter
Juice and zest of 1 lemon
Salt and ground black pepper

Method

  1. Steam or microwave the Brussels sprouts until they are just tender. Check every couple of minutes. They should be bright green. Cut in half.
  2. In a medium frypan over medium-high heat, dry-fry the almonds until golden. Watch carefully as they burn easily. Remove from pan and set aside.
  3. Add the butter to the pan. It will start to foam up. Use a spatula to stir the butter around and keep an eye on the colour. When this becomes a good deep golden brown, add the lemon zest and juice to the pan. It will spit a bit. Toss the Brussels sprouts through the butter. Season with salt and pepper. Serve with any remaining butter from the pan drizzled over the top and scatter with the toasted almonds.

Credits:

Julie Goodwin’s Essential Cookbook, by Julie Goodwin, Hachette, RRP: $39.99

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