Lemon and sage Brussels sprouts recipe
Give your Brussels sprouts a make-over this Christmas with this delicious vegetarian recipe.
Waitrose tip: if you want to get ahead the day before, you can trim the sprouts and make the flavoured butter, then keep them separately in the fridge. Once toasted, the nuts can be kept covered at room temperature.
Ingredients
- 600 g fresh Brussels sprouts, trimmed and any larger ones cut with an 'X' in the base
- 150 g pecans
- 50 g butter, softened
- 1 red chilli, deseeded and finely chopped
- 2 tbsp chopped sage
- 0.5 lemon, zest and juice
- 21.2 oz fresh Brussels sprouts, trimmed and any larger ones cut with an 'X' in the base
- 5.3 oz pecans
- 1.8 oz butter, softened
- 1 red chilli, deseeded and finely chopped
- 2 tbsp chopped sage
- 0.5 lemon, zest and juice
- 21.2 oz fresh Brussels sprouts, trimmed and any larger ones cut with an 'X' in the base
- 5.3 oz pecans
- 1.8 oz butter, softened
- 1 red chilli, deseeded and finely chopped
- 2 tbsp chopped sage
- 0.5 lemon, zest and juice
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 8
- Suitable For: Vegetarian
Step-by-step
- Cooks the Brussels sprouts in boiling water for 8–10 minutes or until just tender. Drain and return to the pan.
- Meanwhile, dry-fry the pecans for 1–2 minutes until golden. Set aside.
- Mix together the butter, chilli, sage, lemon zest and juice. Season well. Stir into the hot sprouts with the toasted pecans.
This recipe is courtesy of Waitrose. You can find more Christmas recipe inspiration on the Waitrose website.
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