Brussels Sprouts with Browned Clementine Butter Recipe | Abel & Cole

Brussels Sprouts with Browned Clementine Butter

Cooking time
Serves6-8 people
Brussels Sprouts with Browned Clementine Butter

Take your sprouts for a swim this Christmas. They love a good soak in nutty browned butter with a zip of clementine and a dash of nutmeg.


  • 1kg Brussels sprouts
  • 2 clementines
  • 100g butter
  • ½ nutmeg
  • Sea salt

Prep: 15 mins | Cook: 15 mins

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1. Wash the sprouts and trim off the stalk end 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.
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