Lemon and sage-buttered Brussels

Give your Brussels sprouts a make-over this Christmas with this delicious vegetarian recipe.

  • Vegetarian
  • Christmas


600g fresh Brussels sprouts, trimmed and any larger ones cut with an 'X' in the base
150g pack LOVE Life Pecans
50g butter, softened
1 red chilli, deseeded and finely chopped
2 tbsp chopped sage
Zest and juice 1/2 lemon


  1. Cooks 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.

Get ahead

A day before, trim the sprouts and make the flavoured butters.  Keep separately in the fridge.  Toast the nuts and keep covered at room temperature.  Cook and assemble on the day.

Lemon and sage-buttered Brussels
  • Preparation time: 10 minutes
  • Cooking time: 8-10 minutes
  • Total time: 18-20 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 878kj
Fat 19.5g
Saturated Fat 4.6g
Carbohydrate 4.7g
Sugars 3.3g
Protein 4.5g
Salt 0.1g
Fibre 4g

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Wed Nov 12 14:44:41 GMT 2014.