Brussels Sprouts with Browned Clementine Butter Recipe | Abel & Cole
Brussels Sprouts with Browned Clementine Butter
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Prep: 15 mins
Cook: 15 mins
Take your sprouts for a festive dip this Christmas, sizzling them in a nutty pool of browned butter flavoured with zingy clementine and an aromatic dash of nutmeg.
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163 kcal
(per portion)
Ingredients you'll need
  • 1kg Brussels sprouts
  • 2 clementines
  • 100g butter
  • ½ nutmeg
From your kitchen
  • Sea salt
Step by step this way
  • 1.

    Wash the sprouts and trim off the stalky bottoms so they’re neat and flat. Pull off any torn outer leaves. Halve the sprouts.

  • 2.

    Finely grate the zest from the clementines and juice them. Dice the butter.

  • 3.

    Add the butter to a deep frying pan or wok. Set over a medium-low heat and warm for 2-3 mins till the butter melts and turns a deep, nutty brown colour. Keep the heat medium-low and don’t overcook it – you want the butter to be a rich, caramel brown. When it’s turned and become nutty, stir in the clementine zest and juice.

  • 4.

    Add the sprouts with a little pinch of salt. Stir and fry for 4-5 mins so the sprouts are just tender, and are coated in the butter. Tip into a serving dish, grate over a little nutmeg and serve.

  • 5.