Tasty Tip: Add some streaky bacon to bring an extra layer of flavour to the Brussels sprouts.
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Serves: 4 people
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80 g Butter
50 g Dried Cranberries
2 tbsp Olive Oil
1 pinch Pepper
1 pinch Salt
50 g Sourdough Bread
or similar day-old bread, cut into 2cm pieces
50 g Sultanas
500 g SuperValu Brussels Sprouts
trimmed and halved lengthways
1 tbsp SuperValu Fresh Thyme
50 g SuperValu Pine Nuts
- Bring a large pan of salted water to the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of iced water to stop the cooking process.
- Meanwhile, heat the olive oil and half of the butter in a very large, heavy, non-stick frying pan set over a low heat. Add the bread, pine nuts and thyme and cook for 1 or 2 minutes, shaking the pan frequently to colour and caramelise the bread and pine nuts. Season with salt and pepper. Remove the mixture from the pan to a small bowl and add the sultanas and dried cranberries.
- Return the pan to a high heat and add the Brussels sprouts. Fry for 3 to 5 minutes, until slightly coloured. Season with salt and pepper and add the remaining butter. Stir in the bread mixture and briefly toss to combine.
- Transfer the Brussels sprouts to a platter and serve immediately.