Sunday, November 22, 2009

Sunday lunch: Simple Brussels sprouts

Brussels sprouts with almond and lemon rind.

From the classic Italian cookbook The Silver Spoon, it doesn't get much simpler than this: Brussels sprouts are boiled until tender; garlic and almonds are sauteed until fragrant in melted butter, and the chopped rind of one lemon is added along with a couple teaspoons of breadcrumbs; finally the sprouts are tossed in this mixture to coat.

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