The days of soggy sprouts are now far behind us, banish them from your memory for ever with this simple recipe. Brussels sprouts with chestnuts and orange herb butter is a dish that has crisp sprouts and zesty butter for Christmas Day.
Serves 8
Ready in 30 minutes
Per serving:
133kcals
6.6g fat (3.1g saturated)
5g protein
14.4g carbs
5.7g sugar
0.1g salt
1. Make the orange butter. Put the butter, zest and parsley in a bowl, season, and beat until smooth. Wrap in greaseproof paper and chill for 15 minutes.
To freeze: Make the orange butter and wrap in cling film. Freeze for up to 1 month. Defrost in the fridge for 24 hours, then complete the recipe.
2. Wash the sprouts in salted water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes. Drain and plunge into cold water. Repeat, until cool, then drain and set aside.
3. Just before serving, melt half the orange butter in a frying pan over a medium-high heat. Add the sprouts and chestnuts and cook, stirring, for 2-3 minutes, until tender. Season and put in a serving dish. Dot the rest of the butter over the top to serve.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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