Brussels with hazelnut & orange butter
Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
2
ratings
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 20 30 mins
Vegetarian
- Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
- Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
- Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
Toasting hazelnuts
If you can't find a packed of ready-toasted hazelnuts, there are two ways of toasting hazelnuts yourself. The first is to spread them out on a thick baking sheet and toast under the grill. The second, less fiddly way is to heat a heavy-based frying pan, add the nuts and dry-fry until they are browned. Both methods require persistent jiggling to stop the nuts from burning.
Per serving for ten
156 kcalories, protein 6g, carbohydrate 7g, fat 12 g, saturated fat 5g, fibre 6g, salt 0.49 g
Recipe from Good Food magazine, December 2002.
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Ingredients
- 85g butter , softened
- finely grated zest of 1 small orange
- 50g chopped toasted hazelnuts (you can buy these in a packet)
- 1¼ kg Brussels sprouts , trimmed and halved
- 340g packet frozen petits pois
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This moreish crispy-skinned roast is best served with stir-fried pak choi
1
rating
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Difficulty and servings
Serves 10
Preparation and cooking times
Prep 20 30 mins
Vegetarian
New take on sprouts
Ingredients
- 85g butter , softened
- finely grated zest of 1 small orange
- 50g chopped toasted hazelnuts (you can buy these in a packet)
- 1¼ kg Brussels sprouts , trimmed and halved
- 340g packet frozen petits pois
Per serving for ten
156 kcalories, protein 6g, carbohydrate 7g, fat 12 g, saturated fat 5g, fibre 6g, salt 0.49 g
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05 December 2007
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24 May 2009
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