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Brussels Sprouts with Orange & Hazelnut Butter
Brussels sprouts are a Christmas essential. These seasonal greens are delicious lightly cooked until they're tender but still with a little bite. Coating them in an orange butter glaze flavoured with hazelnuts brings out their best.
Ingredients
- 1 orange
- 75g butter
- 25g chopped hazelnuts
- 800g Brussels sprouts
Prep: 15 mins | Cook: 15 mins
Method
1. Finely grate the zest from the orange and juice it into a small pan. Dice 75g butter and add 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 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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(£2.92 per 100g)
Packaged in a returnable pot. -
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