Brussel Sprouts are such a fixture on every Christmas dinner table and there are so many delicious ways to serve them. This is one of my favourite sprout recipes as the orange and honey make it taste so sweet but the herbs and salt mean they are also the perfect savoury accompaniment.
- 450g brussel sprouts
- 2 tablespoons olive oil
- 2 tablespoons honey
- 4 teaspoons apple cider vinegar
- 1 teaspoons dried thyme
- juice 1/2 an orange
- zest 1/2 an orange
- handful fresh parsley
- Generous pinch of salt
- 25g roasted hazelnuts roughly chopped
Peel the top layer off the brussel sprouts and trim off the bottom.
Take half of them and cut them in half and then take the other half and shred them.
Add 1 tablespoon of the oil to a frying pan and heat.
Add the brussel sprouts along with the salt and rosemary and cook until the are browning and crispy.
While the sprouts are cooking mix together the orange juice, honey, tablespoons of oil, a pinch more salt and the apple cider vinegar in a separate bowl.
Pour this into the pan and cook for a further minute or two so that the liquid reduces.
Transfer to a bowl and top with the orange zest, hazelnuts and parsley.