Our French style garlic butter Brussels sprouts will bring joy to the table this Christmas.
Even confirmed Brussels haters will be won over by our version, which deliciously caramelises the sprouts. Although these bright green vegetables are often considered a Christmas vegetable, they are in season from September to mid-February. They’re a great alternative to kale, cabbage and broccoli. The addition of the garlic, sugar and hazelnuts in this recipe brighten the flavour and mask any bitterness that can put people off the wonderful Brussels sprout.
- Bring a large pan of water to the boil. Simmer the sprouts for 5-10 mins, until cooked through but not too soft. Drain the sprouts and allow to steam-dry in the colander. At this point, you can submerge them in ice-cold water to use later if you want to get ahead. You’ll need to drain and dry them using a tea towel or kitchen paper before the next step.
- Heat a pan and, when hot, add the butter. As the butter begins to melt, shake the pan until the butter foams, then add the garlic and hazelnuts.
- Add the sugar and keep shaking the pan. When the nuts have slightly caramelised, toss in the sprouts for 1 min to heat through. Serve immediately.
- 750g Brussels sprouts, trimmed
- 50g butter
- 4 garlic cloves, crushed
- 50g chopped hazelnuts
- 2tsp brown sugar
Top Tip for making French-style Garlic Butter Brussels Sprouts
Cooking the sprouts first helps to keep them a bright green colour
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