Brussels sprouts with brown butter and hazelnuts
Serves: 8-10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Brussels sprouts with brown butter and hazelnuts
Serves: 8-10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
252Kcal
Fat
20gr
Saturates
8gr
Carbs
7gr
Sugars
6gr
Fibre
8gr
Protein
7gr
Salt
0.3gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 1 x 100g pack blanched hazelnuts
- 1kg Brussels sprouts, trimmed and halved if large
- 100g salted butter
- 2 echalion shallots, peeled and finely chopped
- juice of 1 lemon
- zest of 1 small orange
- 2 tsp clear honey
Step by step
Get ahead
Prepare up to the end of step 2 the day before. Transfer to a bowl of iced water until cold. Cover and chill, in the water.
- Put the hazelnuts in a frying pan; stir over a medium heat until tinged with gold. Leave to cool; then chop roughly, leaving some halved. Transfer to an airtight container.
- Add the sprouts to a large pan of boiling salted water, return to the boil and cook for about 6 minutes until bright green and just tender. Drain well; refresh under a cold running tap.
- Melt the butter in a large frying pan. Leave it to cook until the bubbling sound subsides and it turns a nutty brown (but don't let it burn). Add the shallots and lemon juice; stir for a minute more. Stir in the hazelnuts; put aside.
- Drain the sprouts very well. Add to the pan with the butter and nuts, add most of the orange zest and the honey, and stir over the heat for 4-6 minutes or until everything is well combined and heated through. Season to taste. Sprinkle with the reserved orange zest just before serving.
