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Brussels Sprouts With Hazelnut Butter

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1.25 kg (2 lb) Brussels sprouts
60 g (2 oz) blanched hazelnuts
60 g (2 oz) butter
Salt and pepper
Shredded rind of 1 lemon


Serves: 8


1 Trim Brussels sprouts and pull off any damaged or discoloured outer leaves. With a sharp knife, make a cross in the stalk end of each one.

2 Toast hazelnuts under a grill for a few minutes, stirring frequently, until golden then finely chop.

3 Melt butter in a saucepan and mix with hazelnuts.

4 Cook Brussels sprouts in boiling salted water for about 8 minutes, until just tender. Drain and return to pan.

5 Add hazelnut butter, lemon rind and a little salt and pepper. Toss ingredients lightly together and transfer to a warmed serving dish.

COOK'S TIP:- Although time consuming, it is important to make a cross in the stalks of the Brussels sprouts as it allows the thick part to cook as quickly as the leaves.

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