Garlic, chilli and hazelnut brussel sprouts

The poor brussel sprout is a much maligned vegetable. However, if treated kindly it can pack a punch of flavour. Again, this poor vegetable has received it's bad reputation through generations of British households overcooking the humble sprout until it turns to grey mulch and, of course this is not apetising. We treated our spouts on Christmas day to the joy of fresh garlic, crushed nuts and a soupcon of citris and chilli and they sung for us.


What you will need
Brussel sprouts (1 stalk or small bag)
Butter
2 cloves garlic
1 handful of lightly crushed hazelnuts
1 tea spoon of chilli flakes
1 lemon


Firstly pick the sprouts off the stalk and cook in a pan of boiling salted water until done. Drain and set aside.

Next, add a good sized knob of butter to a frying pan with the crushed garlic and hazelnets. Toast lightly for a couple of minutes before adding the cooked sprouts.

Toss the sprouts in the flavoured butter and to coat in the hazelnuts. Finally add the zest and juice of half the lemon and the chilli flakes, seasoning well. Toss all the flavours together for another minute or so until combined and serve.

These were fabulous on the side of my spiced cauliflowers and delicious roasted vegetables and potatoes. A real Christmas day treat, even for the carnivores who were having steak.