Ingredients
7 total- 50g Toasted almond flakes
- 500g Brussels Sprouts
- 1 Garlic bulb
- Sea salt
- Ground pepper
- 1 Lemon
- 70ml Olive oil
Method
9 stepsStep 1
Bake the garlic bulb in a preheated oven at 200C until the cloves are soft and tender.
Step 2
Allow the garlic bulb to cool. Once cool, remove the cloves from the skins and set aside.
Step 3
Halve the sprouts and remove any damaged outer leaves and any excess core.
Step 4
Blanch the sprouts in a pan of salted boiling water until they're firm and slightly chewy.
Step 5
Strain and allow to dry for 2 minutes.
Step 6
Fry the sprouts in olive oil in a large frying pan until the outer leaves are brown and caramelised.
Step 7
Add the garlic cloves and cook for a couple of minutes.
Step 8
Season with salt & pepper and the fine zest of half of a lemon.
Step 9
Add the toasted flaked almonds and serve.