Chilli & Orange Brussels Sprouts

45 mins cooking time
Infuse your Christmas meal with bold flavours and spice up roasted Brussels sprouts with orange juice and fresh chilli. Tenderise the sprouts and kale in butter, mix with chilli for a bit of heat, and use freshly squeezed orange juice for a dazzling, flavourful touch. Serve the warm, rustic salad as a hearty side with juicy orange segments and toasted pine nuts.
Chilli & Orange Brussels Sprouts Chilli & Orange Brussels Sprouts

Chilli & Orange Brussels Sprouts

  • 45 mins cooking time
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Infuse your Christmas meal with bold flavours and spice up roasted Brussels sprouts with orange juice and fresh chilli. Tenderise the sprouts and kale in butter, mix with chilli for a bit of heat, and use freshly squeezed orange juice for a dazzling, flavourful touch. Serve the warm, rustic salad as a hearty side with juicy orange segments and toasted pine nuts.
Infuse your Christmas meal with bold flavours and spice up roasted Brussels sprouts with orange juice and fresh chilli. Tenderise the sprouts and kale in butter, mix with chilli for a bit of heat, and use freshly squeezed orange juice for a dazzling, flavourful touch. Serve the warm, rustic salad as a hearty side with juicy orange segments and toasted pine nuts.

Method

1
Cut the Brussels sprouts into halves, discard outer leaves if needed, remove the stem of cavolo nero, and chop the leaves coarsely.
2
Cut the peel off the oranges, making sure to remove the white pith by working from top to bottom while rotating the orange. Cut in between the white pith to cut each orange segment loose. Leave on a tray for later.
3
In a dry frying pan, toast the pine nuts until golden brown. Remove from the heat and save for later.
4
Melt butter in a frying pan over medium heat and fry the Brussels sprouts for about 5 minutes until they start browning at the edges.
5
Add the cavolo nero and chilli and fry for 2-3 minutes more. Add orange juice and mix. Season to taste with salt and pepper.
TIP
Forgot to buy cavolo nero? Use savoy cabbage instead. Their similar flavour profile will taste equally delicious with the Brussels sprouts. Just remember that savoy cabbage will need slightly less sautéing in the butter as it tenderises faster.
6
Add orange segments and mix gently so they do not break. Turn the heat off.
7
Sprinkle with toasted pine nuts and serve right away.
TIP
Preparing and planning is key during busy times like Christmas. You can prepare everything for this Christmas salad the day before, so you only need to spend 10 minutes cooking it just before serving.

Everything about Brussel Sprouts

  • A simple yet delightful way to enjoy Brussels sprouts is pan roasting with butter and using them for a warm, rustic salad with kale and nuts. The slightly salty butter gives them a gorgeous, golden-brown exterior and ensures their insides are tender yet slightly crisp. While a sprinkle of salt and a dash of pepper is enough to transform them into a savoury, caramelised treat, there is no reason to stop there. Red chilli will add a subtle kick, and orange juice will give them a vibrant, zesty quality.

  • Yes, you can freeze Brussels sprouts. Always go for fresh sprouts and, after giving them a good wash, blanch them by boiling for about 3-5 minutes and then give them a quick chill in icy water. This blanching step is not just for show – it is key to preserving the lovely green colour and preventing them from turning mushy once they are defrosted. Dry them well, tuck them into airtight bags, expelling as much air as you can, and pop them in the freezer. When you are ready to savour them, cook straight from frozen.

  • Brussels sprouts are in their prime during winter, offering fresh, local produce during a season when fresh vegetables are scarce. Historically, they have been coupled with festive winter feasts due to this seasonal availability. Their hearty and robust nature allows them to endure the winter chill, making them ripe and ready just in time for the holiday celebrations. The slightly bitter, yet earthy flavour complements the rich, savoury notes of a typical Christmas dinner wonderfully, creating a timeless, tasty tradition.

  • Brussels sprouts grow on long, thick stalks, sprouting like little green orbs along its length. Each sprout, essentially a tiny cabbage, patiently develops from the bottom upward. Planting them requires some simple steps: sowing seeds in early spring, positioning them in a sheltered spot where they will get plenty of sunlight, and giving them just enough water to keep the soil moist. In due time, with care and a watchful eye, these little green gems mature, becoming a hearty side on your plate.

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