Brussels sprouts with hazelnut & orange butter
- Preparation and cooking time
- Prep: -
- Easy
- Serves 10
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- 85g buttersoftened
- finely grated zest of 1 small orange
- 50g chopped toasted hazelnuts(you can buy these in a packet)
- 1¼ kg brussels sproutstrimmed and halved
- 340g packet frozen petits pois
Nutrition: per serving for ten
- kcal156
- fat12g
- saturates5g
- carbs7g
- sugars0g
- fibre6g
- protein6g
- salt0.49glow
Method
step 1
Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
step 2
Put the brussels sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 mins. Pour in the peas and cook for a further 2 mins. The sprouts should be only just cooked. Drain.
step 3
Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
