Charred sprouts with toasted brazils

Charred sprouts with toasted brazils
  • Serves icon Serves 8
  • Time icon Hands-on time 45 min

Add texture and depth of flavour to your sprouts on Christmas day by charring them and adding brazil nuts in this recipe.

Nutrition: per serving

Calories
182kcals
Fat
2.4g (1.3g saturated)
Protein
1.5g
Carbohydrates
25.2g (24.7g sugars)
Fibre
4.2g
Salt
Trace
Calories
182kcals
Fat
2.4g (1.3g saturated)
Protein
1.5g
Carbohydrates
25.2g (24.7g sugars)
Fibre
4.2g
Salt
Trace

Ingredients

  • 1kg brussels sprouts, halved
  • 2 tbsp sunflower or olive oil
  • Handful brazil nuts
  • 150g butter
  • Finely grated zest 1 lemon

Method

  1. Toss the sprouts in the oil until well coated. Heat a griddle pan until medium hot, then cook the sprouts on it, cut-side down, for 4-5 minutes until charred on one side and just cooked all the way through. They should still be quite firm. (You’ll have to do this in batches; any big sprouts may need to be cooked on both sides.) Cool, bag up and freeze (see Make Ahead). Defrost to cook.
  2. For the nuts, roughly chop the brazils, lay out on a baking sheet and cook in an oven heated to 180°C/ fan160°C/gas 4 for 5-10 minutes until light golden. Cool, then store in an airtight container at room temperature or freeze (see Make Ahead). You can add the frozen nuts straight to the pan in step 3.
  3. To serve, heat a large wok or sauté pan with the butter. Let it sizzle, then turn golden. When the butter smells biscuity, add the sprouts and nuts, season well and cook, tossing everything frequently, but being careful not to break up the sprouts too much. Once they’re heated through (about 3-5 minutes), stir through the lemon zest and serve.

delicious. tips

  1. Charring the sprouts gives depth of flavour and they taste less cabbagey when defrosted.

  2. Freeze the cooked sprouts in freezerproof bags for up to 1 month. Make the brazil nuts up to 2 days ahead and chill, or freeze for up to a month.

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