• 100 g blanched almonds
  • 1.5 kg Brussels sprouts, trimmed
  • zest of 2 oranges, in fine strips
  • 50 g butter


  1. 1

    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.

  2. 2

    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.

  3. 3

    Simmer the orange zest in a small pan of boiling water for 1 minute, then drain. Chop the almonds.

  4. 4

    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.


    Get ahead: prepare this up to the end of step 3 the day before; chill.

Nutritional Details

Each serving provides
  • Energy 611kj 146kcal 7%
  • Fat 9.8g 14%
  • Saturates 2.9g 15%
  • Sugars 4.1g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

5.4g carbohydrate 5.4g fibre 6.5g protein

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