Brussels with hazelnut & orange butter

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

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Vegetarian

Vegetarian

Method

  1. 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.)
  2. 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.
  3. 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.
Try

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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Latest comments and suggestions

  • Binder photo Carol

    05 December 2007

    Carol rated this recipe

    4 stars

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  • Binder photo UnderstandingMoon

    24 May 2009

    UnderstandingMoon rated and commented on this recipe

    5 stars

    Drizzle a bit of oil over them too along with some orange juice. Very delicious.

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  • Binder photo holds1

    10 December 2009

    holds1 rated and commented on this recipe

    5 stars

    very tasty and a great way to jazz up sprouts. Will be making this for Xmas for sure.

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  • Binder photo rena

    18 October 2010

    rena commented on this recipe

    I have just run out of hazelnuts, will try it with peanuts/keshew, wondering which one would be a better choice..?

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  • Binder photo rena

    18 October 2010

    rena rated and commented on this recipe

    5 stars

    It worked out nicely with keshews, and I admire the orange flavour with the sprouts (also squeezed the juice into the orange butter)! Who would've thought?

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  • Binder photo britkk5

    22 December 2010

    britkk5 rated and commented on this recipe

    5 stars

    I made this for my husband's work's Thanksgiving dinner. I was given so many compliments and asked by so many people for the recipe! It has become a requested item for Christmas! So easy to make and absolutely delicious!

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  • Binder photo Amateur Chef

    28 December 2010

    Amateur Chef rated and commented on this recipe

    5 stars

    This made a lovely change to just boiled brussels - I decided to use the whole packet of hazelnuts (100g which you can buy already roasted in Sainsburys) - will definitely make it again.

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  • Binder photo Niki

    25 September 2011

    Niki rated this recipe

    4 stars

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  • Binder photo SamWhyte

    13 December 2011

    SamWhyte rated and commented on this recipe

    5 stars

    Yum! have been looking for a veggie variation on sprouts for those who don't eat them with pancetta at Christmas. Followed the recipe exactly and it worked great. Also love that you can steam the sprouts and make the butter ahead of time so that you just have to toss them together.

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  • Binder photo beatrice

    26 December 2011

    beatrice rated and commented on this recipe

    5 stars

    Sprouts with a twist! Made the seasoned butter the night before so all I had to do was stir it in the cooked sprouts on Christmas day. It was nice to have a change.

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  • Binder photo solskin

    26 December 2011

    solskin commented on this recipe

    A must try for sprouts, very tasty.

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  • Binder photo solskin

    26 December 2011

    solskin rated this recipe

    5 stars

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  • Binder photo purpletwiglet

    02 February 2012

    purpletwiglet commented on this recipe

    Like the sound of this though I haven't tried it yet but if & when I do I'd quarter the sprouts.

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  • Binder photo kradon

    14 November 2012

    kradon rated and commented on this recipe

    5 stars

    delicious! This recipe completely broke my stereotype of the overcooked, yellowish Brussels served as school dinner. Still al dente, and full with flavour. Not a hint of bitterness! Another favourite of ours.

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  • Binder photo alandau

    07 January 2013

    alandau rated and commented on this recipe

    5 stars

    It looks healthy and tasty I should make it :)

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  • Binder photo jodie

    19 May 2013

    jodie commented on this recipe

    Bailey. if you think Roger`s story is inconceivable, last week I bought a top of the range Renault 4 when I got my check for $9976 this-past/5 weeks and in excess of ten-grand last-month. no-doubt about it, this really is the most-financialy rewarding Ive ever done. I started this seven months/ago and almost immediately got over $70, per/hr. I work through this link, ======grand4.com=====

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Vegetarian

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)
  • 1¼kg Brussels sprouts , trimmed and halved
  • 340g packet frozen petits pois
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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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