Crisp-topped sprouts

Spruce up your usual sprouts and add crunch and crispiness with a bread and almond-based topping

  • Prep:15 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 125
  • fat 8g
  • saturates 1g
  • carbs 9g
  • sugars 4g
  • fibre 6g
  • protein 6g
  • salt 0.11g


  • 1kg Brussels sprouts
  • 50g white bread, preferably ciabatta
  • 2 tbsp olive oil, plus extra to serve
  • 25g flaked almonds
  • 1 garlic clove, finely chopped
  • zest 1 lemon


Get ahead
Cook the sprouts the day before and set aside in the fridge. You can also make the topping a day in advance and store it in an airtight container. To serve, microwave the sprouts for 1-2 mins or cook in boiling water to reheat, then toss with the topping, as above.


  1. Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.

  2. Tear the bread into crumbs. Heat a large frying pan and pour in the olive oil. Add the bread and fry until just crisp. Tip in the flaked almonds, garlic and lemon zest, then cook gently until everything is golden. Place the sprouts in a serving dish, season, then toss with the crumbs and a little extra olive oil to finish.

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