Buttery sage & onion sprouts

Buttery sage & onion sprouts

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(3 ratings)

Prep: 5 mins Cook: 20 mins


Serves 8
How do you serve your Brussels? We like ours in plenty of butter, sweet roasted onion and peas for added vibrancy

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal133
  • fat10g
  • saturates6g
  • carbs8g
  • sugars5g
  • fibre5g
  • protein4g
  • salt0.2g
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  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 onions, cut into thickish slices



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 sage leaves, chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 350g Brussels sprout
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

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

  • 200g frozen pea


  1. Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 mins until really soft – but don’t let it brown. Add most of the sage. Meanwhile, cook the sprouts in a pan of boiling water for about 4 mins, add the peas and cook for 1 min more until just tender.

  2. Drain, reserving a splash of the water, then add the sprouts and peas to the onions, along with the rest of the butter, stirring well so that all the veg gets coated in the butter. Add the reserved cooking water if it looks a bit dry.

  3. Season with lots of black pepper and some salt. Serve with the reserved sage on top.

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Comments, questions and tips

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Zoe Palman's picture
Zoe Palman
15th Feb, 2016
Followed this recipe to the letter and didn't deviate - great success, even the sprout haters were silenced!
aliebowen@tiscali.co.uk's picture
9th Nov, 2014
A really good recipe for sprouts (I didn't add any peas this time). Will definitely be making again on Christmas Day.
21st Dec, 2013
Add 100g pancetta
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