Brussels Sprouts with Orange Butter and Pistachios
This buttery, citrus-spiked side dish is a colourful and bright addition to any winter roast.
Prep:
15 minutes
Cook:
10 minutes
Serves:
4-6
Ingredients
3 oranges
50g butter, softened
2 Tbsp chives
2 bags Brussels sprouts, trimmed and halved
½ cup pistachios, roughly chopped
Method
Zest 1 of the oranges and put into a small bowl with the butter and half the chives. Mix well and set aside. Peel and segment or chop the oranges, reserving any juice, and set aside.
Steam or boil the Brussels sprouts until tender. Drain well and toss with the butter and orange juice, then transfer to a serving bowl with the orange segments. Scatter with the pistachios and remaining chives to serve.