Sprouts are a traditional English accompaniment to the Christmas dinner, this recipe makes for a more tasty dish.
750g – 1 1/2 lb Brussel Sprouts
salt & Pepper
30g – 1 oz butter
60g – 2 oz flaked almonds
1 tablespoon chopped fresh thyme
2 teaspoons lemon zest
Clean and halve the sprouts, place in a large pan of lightly salted boiling water. Boil for 5 minutes until tender and still bright green. Drain well.
Meanwhile in a frying pan, melt the butter, add the almonds and stir fry until light golden brown. Stir in the thyme, lemon zest and pepper, add the sprouts and toss well to coat evenly. Place in a warmed serving dish.
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