Save to your scrapbook
Brussels sprouts with lemon, pecan & sage recipe | Waitrose
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 8
600g Brussels sprouts, trimmed
150g pack Waitrose Love Life Pecans
50g butter, softened
1 red chilli, deseeded and finely chopped
2 tbsp chopped sage
Zest and juice ½ lemon
1. Cook the Brussels sprouts in boiling water for 8-10 minutes or until just tender. Drain and return to the pan.
2. Meanwhile, dry-fry the pecans for 1-2 minutes until golden. Set aside.
3. Mix together the butter, chilli, sage, lemon zest and juice. Season well. Stir into the hot sprouts with the toasted pecans.
Cook's tipA 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.
Typical values per serving:
Energy |
871kJ 211kcals |
---|---|
Fat | 19.4g |
Saturated Fat | 4.6g |
Carbohydrate | 4.5g |
Sugars | 3.3g |
Protein | 4.5g |
Salt | 0.1g |
Fibre | 4g |
This recipe was first published in Thu Dec 08 14:25:00 GMT 2016.
Average user rating