BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER

Brussels sprouts with hazelnut & orange butter image

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

Provided by Angela Nilsen

Time 30m

Number Of Ingredients 5

Ingredients

85g butter , softened
finely grated zest of 1 small orange
50g chopped toasted hazelnuts (you can buy these in a packet)
1 ¼kg Brussels sprouts , trimmed and halved
340g packet frozen petits pois

Steps:

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 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.
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.

Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium