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Brussels sprouts with peas and hazelnuts
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Crunchy hazelnuts elevate brussels sprouts.
Ingredients:
  • 1 orange
  • 300g baby brussels sprouts
  • 150g pea
  • 50g butter
  • 2 garlic cloves, crushed
  • 2 prosciutto slices, thinly sliced
  • 75g hazelnuts
Instructions:
  • Zest the orange using a zester or a vegetable peeler for larger strips. Remove any white pith using a small, sharp knife and cut the zest into thin strips. Juice the orange.
  • Thinly slice half of the brussels sprouts. Boil the rest in salted water for 4 minutes. Toss in the peas and cook for another minute until warmed. Drain thoroughly.
  • Heat butter in a large frying pan until foamy, then sauté garlic and prosciutto until crispy. Add brussels sprouts, peas, orange juice, rind, and hazelnuts; toss until heated. Transfer to a serving bowl and serve promptly.

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