Purple sprouting broccoli with Parmesan & herbed crumbs

A superhealthy accompaniment to your Sunday roast

  • Prep:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 206
  • fat 15g
  • saturates 4g
  • carbs 10g
  • sugars 0g
  • fibre 4g
  • protein 7g
  • salt 0.64g


  • 25g butter
  • 4 tbsp olive oil
  • 50g white breadcrumbs
  • sea salt and freshly ground black pepper, to season
  • 1 tbsp chopped thyme leaves
  • 25g grated parmesan (or vegetarian alternative)
  • 700g purple sprouting broccoli
  • a little olive oil, to drizzle
  • lemon wedges, to garnish


  1. Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.

  2. Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.

  3. Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.

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