Name: Brussels sprouts with hazelnut & orange butter
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Belgian
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

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Brussels sprouts with hazelnut & orange butter

Brussels sprouts with hazelnut & orange butter

Angela Nilsen

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Serves 10

Easy

Prep: 20 mins - 30 mins

A star rating of 4.1 out of 5.20 ratingsRate

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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

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A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving for ten

kcal156
fat12g
saturates5g
carbs7g
sugars0g
fibre6g
protein6g
salt0.49g

low

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.

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.

Recipe from Good Food magazine, December 2002

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A star rating of 4.1 out of 5.20 ratings

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