Brussels sprouts with orange and almonds
Serves: 12
Prep time: 20 mins Total time: 
Recipe photograph by Maja Smend
Brussels sprouts with orange and almonds
Serves: 12
Prep time: 20 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
138Kcal
Fat
10gr
Saturates
3gr
Carbs
6gr
Fibre
7gr
Protein
6gr
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Ingredients
- 100g blanched almonds (or use ready-toasted flaked almonds)
- 1.5kg Brussels sprouts, trimmed
- zest of 2 oranges, in fine strips
- 50g butter
Step by step
Get ahead
Prepare up to the end of step 3 the day before; chill.
- Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the almonds on a small baking tray and toast in the oven for 8-10 minutes until golden.
- Cook the sprouts in boiling salted water for 2 minutes. Drain and refresh under cold running water (don't wash the pan). Halve or quarter the sprouts; set aside.
- Simmer the orange zest in a small pan of boiling water for 1 minute, then drain. Chop the almonds.
- Heat the butter in the pan you cooked the sprouts in and return the sprouts to it with the orange zest, half the almonds and some seasoning; toss together until hot. Tip into a warm serving dish; sprinkle with the remaining almonds.
