Guest chef

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.

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Brussels sprouts with brown butter and hazelnuts

  • Serves 8-10
  • Prep 20 mins
  • Total time 35 mins, plus cooling and chilling
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Brussels sprouts with brown butter and hazelnuts
Brussels sprouts with brown butter and hazelnuts

step by step

  • 1Put 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.
  • 2Add 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.
  • 3Melt 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.
  • 4Drain 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.
  • Recipe photograph by Martin Poole

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.

You will need

  • 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

+ Nutritional Information