500gfresh Brussels sproutstrimmed and halved lengthways
2tbsp.olive oil
80gbuttermelted
50gsourdough breadcut into 2cm pieces
50gRivesci Cashew Chilli Crush
50gdried cranberries
Salt and pepper
Instructions
Bring a large pan of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water, this is to stop the cooking process.
Meanwhile, Heat the butter in a large sauté or wok pan over a low/medium heat. Add the bread, garlic, shallot and dried cranberries and cook shaking the pan frequently to colour and caramelise the bread. Season with salt and pepper. Add the cooked brussels sprouts and 2 tbsp of Rivesci Cashew Crunch. Check the seasoning and pan fry for a further minute or 2 until slightly coloured. Season with salt and pepper.
Transfer the Brussels sprouts to a platter and serve immediately.
Notes
Add some streaky bacon to bring an extra layer of flavour!