Brussels sprouts with hazelnut & orange butter

Brussels sprouts with hazelnut & orange butter

  • Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving for ten
HighlightNutrientUnit
kcal156
fat12g
saturates5g
carbs7g
sugars0g
fibre6g
protein6g
low insalt0.49g
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Ingredients

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 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.

  • 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 4 out of 5.16 ratings
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