Sprouts and sugar snaps with hazelnut and rosemary butter
- December 2018
- Serves 8
- Hands-on time 20 min
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.
- Vegetarian recipes
- 11.2g (4.4g saturated)
- 4.8g (3.8g sugars)
- 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
- 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.
If you don’t like sprouts, use the same quantity of your favourite winter greens.
Make the butter and blanch the sprouts the day before. Keep the butter and sprouts separately, covered, in the fridge.
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