Brussels Sprouts with Clementine Brown Butter

Prep: 15 mins

Cook: 15 mins

Brussels sprouts are a festive favourite. Rich and nutty brown butter sauce is an indulgent accompaniment. A squeeze of fresh clementine adds zing.

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158 kcal
(per portion)

Ingredients you'll need

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Step by step this way

1.
Wash the Brussels sprouts and trim the bases so they’re neat and flat. Pull off any ragged leaves. Halve or quarter the sprouts, if necessary, so they’re all the same size.
2.
When the water is boiling, add the sprouts and simmer for 2 mins to blanch them. Drain and rinse under cold water to stop them cooking. Set aside.
3.
Finely grate the zest from the clementines and juice them. Dice 100g butter (keep the rest for the other recipes).
4.
Add the butter to a deep frying pan or wok. Set over a medium-low heat. Swirl the butter round the pan for 2-3 mins till it melts and turns a deep, nutty brown. When the butter has turned a rich brown colour, pour it into a small bowl. Set aside.
5.
Add 2 tsp oil to the pan and turn the heat up to medium-high. Add the blanched sprouts and stir-fry for 4-5 mins till they’re bright green and just tender.
6.
Pour the brown butter over the sprouts. Add the clementine zest and juice. Season with salt and pepper and toss to coat the sprouts in the buttery sauce. Transfer to a dish and serve.

Tip
Get Ahead
Blanch the Brussels sprouts up to 24 hrs before you want to finish cooking them. Once they've been cooled under cold running water, drain then transfer to an airtight tub and store in the fridge. Take them out around 30 mins before you wnat to cook them.
Tip
Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They’re perfect added to bubble ‘n’ squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, a glug of oil and a pinch of salt and pepper. Fry, stirring often, for 10-15 mins till the bubble ‘n’ squeak has plenty of crusty golden bits. Serve with poached eggs.
Tip
Reduce Food Waste
Don’t just throw away or compost the torn outer leaves you removed from the Brussels sprouts. Look up our recipe for Brussels Bhajis at abelandcole.co.uk/recipes and turn them into a deliciously crunchy, spiced snack.

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