Brussels sprouts with hazelnut & orange butter
- Preparation and cooking time
- Prep: -
- Easy
- Serves 10
Skip to ingredients
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
Method
- STEP 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.)
- STEP 2
Put the brussels sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 mins. Pour in the peas and cook for a further 2 mins. The sprouts should be only just cooked. Drain.
- STEP 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.