Follow the instructions here to create perfectly cooked Brussels sprouts that will reveal just how tasty they can be.
500 g Brussels sprouts
10 g butter
100 g (1 cup) flaked toasted almonds
2 tbsp chopped parsley
Salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Trim the Brussels sprouts of their darker green outside leaves and cut the sprouts in half.
Bring a large saucepan of water to the boil. Add the Brussels sprouts and cook them for 6–8 minutes.
Melt the butter in a pan over a medium heat. Add the drained Brussels sprouts and cook for 3–4 minutes, stirring well. Sprinkle with almonds and parsley and season with salt and pepper.