Brussels with hazelnut & orange butter

Brussels with hazelnut & orange butter

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(14 ratings)

Prep: 20 mins - 30 mins


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

  • Vegetarian

Nutrition: per serving for ten

  • kcal156
  • fat12g
  • saturates5g
  • carbs7g
  • sugars0g
  • fibre6g
  • protein6g
  • salt0.49g
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  • 85g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • finely grated zest of 1 small orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g chopped toasted hazelnuts (you can buy these in a packet)



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1¼kg Brussels sprout, trimmed and halved

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 340g packet frozen petits pois


  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.

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Comments (13)

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

It looks healthy and tasty
I should make it :)

kradon's picture

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

A must try for sprouts, very tasty.

beatriceng8's picture

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

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

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

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

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

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

holds1's picture

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

understandingmoon's picture

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

Very delicious.

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