Brussels Sprouts with Clementine Brown Butter
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Prep: 15 mins
Cook: 15 mins
Brussels sprouts are a festive favourite. Rich and nutty brown butter sauce is an indulgent accompaniment. A squeeze of fresh clementine adds zing.
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(per portion)
Ingredients you'll need
  • 800g Brussels sprouts
  • 2 clementines
  • 100g butter
From your kitchen
  • 2 tsp rapeseed oil
  • Sea salt + black pepper
Step by step this way
  • 1.

    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.

  • 2.

    Finely grate the zest from the clementines and juice them. Dice 100g butter (keep the rest for the other recipes).

  • 3.

    Add the butter to a deep frying pan or wok. Set over a medium-low heat. Swirl the butter round the pan for 2-3 mins till it melts and turns a deep, nutty brown. When the butter has turned a rich brown colour, pour it into a small bowl. Set aside.

  • 4.

    Add 2 tsp oil to the pan and turn the heat up to medium-high. Add the sprouts and stir-fry for 4-5 mins till they’re bright green and just tender.

  • 5.

    Pour the brown butter over the sprouts. Add the clementine zest and juice. Season with a little salt and pepper and toss to coat the sprouts in the buttery sauce. Transfer to a dish and serve.

  • Tip

    Love Your Leftovers
    Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They’re perfect added to bubble ‘n’ squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, a glug of oil and a pinch of salt and pepper. Fry, stirring often, for 10-15 mins till the bubble ‘n’ squeak has plenty of crusty golden bits. Serve with poached eggs.

  • Tip

    Reduce Food Waste
    Don’t just throw away or compost the torn outer leaves you removed from the Brussels sprouts. Look up our recipe for Brussels Bhajis at and turn them into a deliciously crunchy, spiced snack.