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Recipe: Brussels sprouts with lemon, pecan & sage recipe

Recipe: Brussels sprouts with lemon, pecan & sage recipe
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 & 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


  • 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


  • 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.


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