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
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.
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.
