Charred greens with orange and hazelnuts recipe
You don't have to serve sprouts whole! This charred greens dish, cooked with citrus butter, transforms sprouts and kale into a beautiful side for Christmas lunch or any roast dinner. Top with chopped hazelnuts for a little crunch.
See method- Serves 8
- Takes 25 minutes
- 212 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1kg Brussel sprouts
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 x 180g bags kale
- 2 oranges, juiced
- 50g butter
- 50g roasted, chopped hazelnuts
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 880kJ 212.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 0.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.6gProtein 7.3gFibre 6.6g
Method
- Trim the sprouts and halve through the stem. Heat 1 tbsp olive oil in a large frying pan over a high heat. Add half the sprouts, season and cook for 5-6 mins until lightly charred. Don’t stir too often, as this will prevent charring. Transfer to a bowl, then repeat with the other 1 tbsp olive oil and the remaining sprouts.
- Return the first batch of sprouts to the pan with the red onion, then lower the heat to medium-high and add the kale, a handful at a time, wilting each handful slightly before adding more. Season, add a splash of water, then cook for 3-4 mins until the veg is tender. Add the orange juice and butter, and cook, stirring, until melted.
- Transfer to a serving bowl and scatter over the hazelnuts to serve.
- See more Christmas side dishes
