Brussels Sprouts with Orange & Hazelnut Butter

Prep: 15 mins

Cook: 15 mins

Brussels sprouts are a Christmas essential. These seasonal greens are delicious lightly cooked, so they're tender but still with a little bite. Coating them in an orange butter glaze flavoured with hazelnuts brings out their best.

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152 kcal
(per portion)

Ingredients you'll need

1 orange
75g butter
25g chopped hazelnuts
800g Brussels sprouts

From your kitchen

1 tbsp olive oil
Sea salt + black pepper

Step by step this way

1.
Finely grate the zest from the orange and juice it into a small pan. Dice 75g butter (keep the rest for the other recipes). Add the butter to the pan. Tip in the hazelnuts.
2.
Pop the pan on a medium heat and gently warm till the butter has melted. Let the butter bubble for 5-6 mins, stirring occasionally, till it has started to turn brown. Take off the heat. Pour into a bowl and set aside.
3.
Wash the Brussels sprouts and trim the bases so they’re neat and flat. Pull off any ragged leaves. Halve or quarter the sprouts, if necessary, so they’re all the same size.
4.
Add 1 tbsp oil to the a deep frying pan or wok and place on a medium-high heat. Add the sprouts and stir-fry for 4-5 mins till they’re bright green and just tender.
5.
Pour the orange and hazelnut butter over the sprouts. Season with a little salt and pepper and toss to coat the sprouts in the buttery sauce. Warm through for 1-2 mins. Transfer to a dish and serve.

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