Name: Buttery sage & onion sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 85g butter; 3 onions cut into thickish slices; 8 sage leaves, chopped; 350g brussels sprouts; 200g frozen peas

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Buttery sage & onion sprouts

Buttery sage & onion sprouts

Lucy Netherton

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Serves 8

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.8 out of 5.5 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

85g butter
3 onions

cut into thickish slices
8 sage

leaves, chopped
350g brussels sprouts
200g frozen peas

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Nutrition: per serving

kcal133
fat10g
saturates6g
carbs8g
sugars5g
fibre5g
protein4g
salt0.2g

low

Method

step 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.
step 2

Drain, reserving a splash of the water, then add the brussels 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.
step 3

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

Recipe from Good Food magazine, January 2013

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A star rating of 4.8 out of 5.5 ratings

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