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)
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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