4
Easy
10 minutes
10 minutes
1. Heat a pan and add the olive oil. Fry the Brussels sprouts over a high heat, then add the chunks of bread. Allow the bread to toast on all sides and become crispy. Add the garlic, chilli and seasoning.
2. Toss in the caperberries and fry until the bread and Brussels sprouts are caramelised and crisp.
3. Shake in the crispy onion and nut-and-seed sprinkles, reserving a bit of both for serving. Serve the Brussels sprouts warm, drizzled with the lemon-infused olive oil and with the onion and nut-and-seed sprinkle.
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Photograph: Willow Tucker
