Brussels Sprouts With Hazelnuts & Brown Butter
Make the most of small Brussels sprouts in this flavorful side dish featuring a zesty buttery sauce with crunchy hazelnuts. Enhance your holiday table with this easy-to-make dish that will impress your guests.
— Constant Cookbook
Ingredients
- 750g small Brussels sprouts , trimmed
- 50g butter
- 50g blanched hazelnuts , roughly chopped
Instructions
- 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.)
- 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.
- 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.
Yield
Serves 8
Nutrition
- Calories: 156 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.49 milligram of sodium
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