Spruce up your dinner with Curtis Stones side dish of brussels sprouts.
- Preheat the oven to 180°C or 160°C fan.
- In a food processor, combine the baguette, half the butter, and the thyme. Season with salt and pepper and blend to coarse crumbs. Transfer the mixture to a heavy baking tray and bake, stirring occasionally, for 10-12 mins, or until golden brown. Set aside to cool.
- Meanwhile, bring a large heavy saucepan of salted water to a boil over high heat. Add the brussels sprouts and cook for 3-4 mins or until bright green. Drain and transfer to a large bowl of iced water to cool completely. Drain well again, and then cut the brussels sprouts in half lengthways.
- Heat the oil in a very large heavy non-stick frying pan over high heat. Add the brussels sprouts and cook, without stirring, for 5 mins or until the brussels sprouts begin to brown on the bottom. Stir and continue to cook, stirring occasionally, for about 7 mins, or until the brussels sprouts are heated through and begin to brown all over. Add remaining butter and allow to melt. Season to taste with salt and freshly ground black pepper. Stir in the dried cranberries.
- Transfer the brussels sprouts to a platter, garnish with buttered breadcrumbs and
- serve immediately.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set