Sprouts and sugar snaps with hazelnut and rosemary butter
A really quick and easy side dish recipe that tastes like you’ve slaved over a hot stove for hours. Serve these sprouts and sugar snaps, tossed in a gorgeous orange and hazelnut butter, with your favourite roast meat.
Join Extradelicious to unlock Cook Mode
Ingredients
- 60g unsalted butter, softened
- Finely grated zest 1 orange
- 50g hazelnuts, toasted in a dry pan and chopped
- 2-3 fresh rosemary sprigs, leaves stripped and chopped
- Sea salt flakes
- 600g brussels sprouts (see tip)
- 150g sugar snap peas
- 6 spring onions, sliced
Join Extradelicious to unlock Cook Mode
Method
- In a bowl, beat the butter, orange zest, hazelnuts and rosemary with a wooden spoon until smooth. Wrap in baking paper and cling film, then chill for 15 minutes.
- Blanch the sprouts for 3-4 minutes in a large pan of boiling water. Drain and plunge into ice-cold water. Once cool, drain, halve any large sprouts, then set aside.
- Before serving, melt two-thirds of the prepared butter in a large frying pan over a medium-high heat until fragrant. Stir-fry the sprouts, sugar snaps and spring onions for 5-6 minutes until starting to caramelise. Season, transfer to a serving dish and dot over the rest of the butter.
Nutrition
- 148kcals Calories
- 11.2g (4.4g saturated) Fat
- 4.4g Protein
- 4.8g (3.8g sugars) Carbs
- 5.1g Fibre
- 0.4g Salt
Leave a comment, question or tip