Name: Brussels sprouts with lemon, pecan & sage recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 600 g Brussels sprouts (trimmed); 150 g pack Pecans; 50 g butter (softened); 1 red chilli (deseeded and finely chopped); 2 tbsp chopped sage; Zest and juice ½ lemon

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Brussels sprouts with lemon, pecan & sage - BritMums — Picture: Courtesy of Waitrose & Partners

We love Brussels sprouts and this recipe serves them up with a twist.

Brussels sprouts with lemon pecan and sage - BritMums

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Brussels sprouts with lemon, pecan & sage recipe

Cook's tip: A day before, trim the sprouts and make the flavoured butter. Keep separately in the fridge. Toast the nuts and keep covered at room temperature. Cook and assemble on the day.

Adjust the cooking time to the doneness you like in your sprouts.

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

Course: Side Dish

Cuisine: British

Keyword: Christmas, Sunday lunch

Servings: 8

Ingredients

600 g Brussels sprouts trimmed
150 g pack Pecans
50 g butter softened
1 red chilli deseeded and finely chopped
2 tbsp chopped sage
Zest and juice ½ lemon

Instructions

Cook 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.

Notes

Recipe and image courtesy of Waitrose & Partners

About

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