Name: Brussels sprouts with orange and hazelnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 45g hazelnuts; 500g Brussels sprouts, ends trimmed, halved; 9.20 gm olive oil; 100g shortcut bacon, finely chopped; 1 orange, zested, juiced; 23.40 gm wholegrain mustard; 62.50 ml coarsely chopped chives; Grilled salmon fillets, to serve

Brussels sprouts with orange and hazelnuts

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Zesty orange-infused Brussels sprouts with crunchy hazelnut topping.

Ingredients:

45g hazelnuts
500g Brussels sprouts, ends trimmed, halved
100g shortcut bacon, finely chopped
1 orange, zested, juiced
23.40 gm wholegrain mustard
62.50 ml coarsely chopped chives
Grilled salmon fillets, to serve

Instructions:

Preheat your oven to 180C. Spread hazelnuts on a baking tray and bake for 5-7 minutes until toasted. Let them cool, then rub them in a tea towel to remove the skins and coarsely chop.
In a large saucepan of boiling water, blanch the Brussels sprouts for 2 minutes until they are nearly tender. Drain thoroughly.
- Heat oil in a large frying pan over high heat. - Sauté bacon, stirring occasionally, for 5 mins until golden brown. - Toss in Brussels sprouts and cook for 2 mins until golden. - Stir in orange zest, orange juice, and mustard. Cook for 2 mins until warmed through. - Season with salt and pepper. - Top with hazelnuts and chives. - Serve alongside grilled salmon.

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