Brussels sprouts with hazelnut & orange butter

Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead

  • Prep:30 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 156
  • fat 12g
  • saturates 5g
  • carbs 7g
  • sugars 0g
  • fibre 6g
  • protein 6g
  • salt 0.49g


  • 85g butter, softened
  • finely grated zest of 1 small orange
  • 50g chopped toasted hazelnuts (you can buy these in a packet)
  • 1¼kg Brussels sprouts, trimmed and halved
  • 340g packet frozen petits pois


Toasting hazelnuts
If you can't find a packed of ready-toasted hazelnuts, there are two ways of toasting hazelnuts yourself. The first is to spread them out on a thick baking sheet and toast under the grill. The second, less fiddly way is to heat a heavy-based frying pan, add the nuts and dry-fry until they are browned. Both methods require persistent jiggling to stop the nuts from burning.


  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.)

  2. Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.

  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.

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