Burnt butter sprouts and hazelnuts
Though I love the crunch of a roasted sprout, sometimes you just want something cosier, and this is it. The foamy brown butter takes on some of the sweet nuttiness of the hazelnuts, along with its own nut-brown notes, while the crunch of the hazelnuts still gives a lovely counterpoint to the tenderness of the sprout halves. If your sprouts are bigger, quarter them and blanch for 2-3 minutes instead. You’re welcome to riff on this once you have the hang of it, infusing the butter with all manner of herbs and aromatics – sage, thyme, garlic, lemon… sprouts have such a mild, sweet flavour, they’ll happily take any of these on too.
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Ingredients
- 400 g brussels sprouts trimmed & halved
- 40 g roasted hazelnuts I love Hazelbrae if you’re in Aus!
- 50 g butter
- 1 teaspoon salt flakes
- ¼ teaspoon freshly cracked pepper
Instructions
- Bring a pot of salted water to the boil, then drop in the halved sprouts for 4-5 minutes (depending on their size).
- Meanwhile, pop the butter into a large high-sided pan, along with the hazelnuts, swishing about and letting the butter to foam until it turns a lovely deep (nut!) brown, the kitchen smells like cookies, and the hazelnuts are toasted, then switch off the heat.
- Drain the sprouts, then tumble into the pan with the hazelnuts and butter, crank the heat, and toss about to coat. Taste for seasoning, then serve.
