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Clementine & hazelnut sprouts

A bowl of clementine & hazelnut sprouts

Clementine & hazelnut sprouts

Name: Clementine & hazelnut sprouts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 500g brussels sprouts trimmed; 65g hazelnuts roughly chopped; ½ tbsp vegetable or sunflower oil; 1 shallot very finely chopped; 2 clementines zested and juiced; 25g butter

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 15 mins

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Try a touch of clementine juice to bring a lovely sweet zing to sprouts. Hazelnuts also add a mellow flavour and crunch for a flavourful Christmas side

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g brussels sprouts

trimmed
65g hazelnuts

roughly chopped
½ tbsp vegetable or sunflower oil
1 shallot

very finely chopped
2 clementines

zested and juiced
25g butter

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Nutrition: Per serving (8)

kcal111
fat9g
saturates2g
carbs3g
sugars3g
fibre3g
protein3g
salt0.06g

Method

step 1

Bring a pan of salted water to the boil and simmer the brussels sprouts for 3-6 mins until tender. Drain and set aside.
step 2

Toast the hazelnuts in the same pan if you like. Once lightly golden and toasted, remove and set aside. Add the oil to the pan and fry the shallot with a pinch of salt over a medium-low heat for 6-8 mins until softened. Stir in the clementine zest and butter and, once the butter has melted, stir in three quarters of the juice. Bring to a simmer and cook for 1 min, then stir in the sprouts along with a good pinch of salt and pepper, then toss well.
step 3

Stir in most of the hazelnuts, tip into a serving bowl and sprinkle with the rest. Drizzle over the remaining clementine juice.

Recipe from Good Food magazine, Christmas 2024

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