Brussels with hazelnut & orange butter

Brussels with hazelnut & orange butter

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(13 ratings)

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Cooking time

Prep: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 10

Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving for ten

kcalories
156
protein
6g
carbs
7g
fat
12g
saturates
5g
fibre
6g
sugar
0g
salt
0.49g

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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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.

Recipe from Good Food magazine, December 2002

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Comments

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marlyly89's picture

Wonderful recipe, made it for Christmas Day and everyone loved it, including the self-proclaimed sprout haters! Will definitely be using this recipe again in the future!

alandau's picture
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It looks healthy and tasty
I should make it :)

kradon's picture
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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.

purpletwiglet's picture

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

solskin's picture
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A must try for sprouts, very tasty.

beatriceng8's picture
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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.

samwhyte's picture
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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.

alfie01's picture
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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.

britkk5's picture
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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!

srenabp's picture
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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?

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

holds1's picture
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very tasty and a great way to jazz up sprouts. Will be making this for Xmas for sure.

understandingmoon's picture
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Drizzle a bit of oil over them too along with some orange juice.

Very delicious.

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