Charred sprouts with toasted brazils
- November 2014
- Serves 8
- Hands-on time 45 min
You don’t need bacon to add depth of flavour to your Christmas Brussels sprouts, as this veggie recipe for sprouts with Brazil nuts proves.
Or, try this Christmassy red and green roasted sprouts dish, with walnuts and pomegranate seeds.
- Gluten-free recipes
- Vegetarian recipes
- 2.4g (1.3g saturated)
- 25.2g (24.7g sugars)
- 1kg brussels sprouts, halved
- 2 tbsp sunflower or olive oil
- Handful brazil nuts
- 150g butter
- Finely grated zest 1 lemon
- 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.
- 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.
- 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.
Charring the sprouts gives depth of flavour and they taste less cabbagey when defrosted.
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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