Peas and Brussels Sprouts with Hazelnut and Orange Glaze

  • 200g prepared Brussels sprouts
  • 400g frozen peas
  • 50g butter
  • 50g hazelnuts, roughly chopped
  • Zest and juice of one orange
  • 1 tsp sugar
  • Sea salt and black pepper

Cook the Brussels sprouts in boiling, salted water for 5 mins or until nearly tender, add the peas, bring to the boil and simmer for a further 2 mins. Drain and place into a warm serving dish.

Meanwhile, melt the butter in a small heavy based frying pan. When the butter is foaming add the chopped nuts and fry for one minute until slightly golden. Add the orange juice and the sugar and boil for a further minute. Add the grated orange zest. Season with a little black pepper and pour over the sauce making sure that they are well covered.

Recipe courtesy of Yes Peas!

Rule the Kitchen with More Recipe Faves

Baked-Turbot-Padstow-Crab-and-Sprouts-Roast-Potatoes-and-Shellfish-Gravy
Baked Turbot, Padstow Crab and Sprouts, Roast Potatoes and Shellfish Gravy
Time
100
Serves
8-10
Difficulty
Hard
Basic Brussels Sprouts
Basic Brussels Sprouts
Time
5
Serves
4
Difficulty
Easy
Cauliflower and Brussels Sprouts Cheese
Cauliflower and Brussels Sprouts Cheese
Time
30
Serves
-
Difficulty
Easy