zoom Lemon and sage-buttered Brussels

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    Lemon and sage-buttered Brussels

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

    • Vegetarian
    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 8-10 minutes
    • Total time: 18-20 minutes

    Serves: 8


    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.

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    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.


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    4 stars