Brussels Sprouts with Lemon and Parsley Side

Boil the sprouts for 4 mins until nearly tender. Drain and plunge into cold water, then drain again. Meanwhile, melt half the butter and add the lemon zest, fresh breadcrumbs and parsley, and toss in a frying pan until the crumbs are golden. Season well, and set aside.
When ready to serve, melt the rest of the butter in a frying pan, and toss in the sprouts to coat and warm through. Tip into a bowl, scatter with the crumbs, and enjoy as a festive side dish to roast poultry or ham.

10 mins

8 serving

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