About this recipe:Brussel sprouts are boiled until tender, then tossed in melted butter and seasoned breadcrumbs. Serve as a side dish with your next Sunday lunch.
20 Brussels sprouts, cleaned and trimmed
2 tablespoons melted butter
110g Italian herb seasoned dry breadcrumbs
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Method Prep:10min › Cook:20min › Ready in:30min
Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to the boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.