Brussels Sprouts with Clementine and Hazelnuts

• Brussels sprouts↗500g g

  trimmed

• hazelnuts↗65g g

  roughly chopped

• vegetable or sunflower oil½ tbsp tbsp
• shallot↗1

  very finely chopped

• clementines↗2

  zest and juice

• butter↗25g g

Step-by-step instructions

1. 1

   Pour salted water into a pot, bring to a boil and cook the Brussels sprouts for 3–6 minutes until tender. Drain the water and set aside.

2. 2

   If desired, toast the hazelnuts in the same pot. When they become lightly golden, remove and set aside. Add oil to the pot and sauté the shallot with a pinch of salt over medium‑low heat for 6–8 minutes until soft. Add the clementine zest and butter, and when the butter melts, stir in three‑quarters of the juice. Bring to a gentle boil and cook for 1 minute, then add the Brussels sprouts together with a generous pinch of salt and pepper, and mix well.

3. 3

   Add most of the hazelnuts, place in a serving bowl and sprinkle with the remaining nuts. Drizzle with the remaining clementine juice.