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Tomato & Lemon Breadcrumb Brussel Sprouts
A Lambert Produce Recipe

Tomato & Lemon Breadcrumb Brussel Sprouts Recipe

Let this dish be the converter for all of the brussel sprout doubters still out there!





  • 2 slices crusty bread, crusts removed
  • 1 tbsp pine nuts
  • 1 tsp lemon rind, finely grated
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 4 anchovy fillets, chopped
  • 350g Brussels sprouts, halved
  • ½ cup crushed tomatoes, canned
  • Freshly ground pepper


1. Preheat oven to 180°C. Place the bread in a blender and blend until rough crumbs form. Spread breadcrumbs on a baking tray. Bake for 7 minutes or until light golden. Then, add the pine nuts to the tray and bake for a further 3 minutes. Set aside to cool.

2. Combine the breadcrumbs, pine nuts, and lemon rind in a small bowl and set aside.

3. Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and anchovy and cook for 1 minute. Then, add the Brussels sprouts and crushed tomatoes. Reduce the heat to medium-low, cover, and simmer until the Brussels sprouts are bright green and tender.

4. Transfer the Brussels sprouts mixture to a serving dish. Top with the breadcrumb mixture and season to taste with freshly ground pepper. Serve and enjoy.