orange butter brussels sprouts, sugared pecan crumble

Brussels sprouts. Some think they are the work of the devil. Others sing their praises to high heaven. Me? I don't mind them at all, and can, in fact, be quite fond of them when they are done right. I often cook my Brussels sprouts in a broth over medium-low heat until they're tender and infused with flavours - I find that this keeps them from turning bitter, and brings out their gentler side.

I made these orangey, buttery, nutty Brussels sprouts as a side for lunch recently, and while I don't regard it as my best work, the dish definitely passed the I-can-easily-eat-it-all test, so I am fairly content. Simon liked it even more - he ardently pronounced it delicious. Our enthusiasm for the same dish can often vary, and hey, I certainly do not complain when he's more keen on my dishes than I am - it can be a nice boost for the ego, and serves as a nice reminder that taste is a personal thing.

Without further ado, here's the recipe!

brussels sprouts dressed up with orange butter and sugared pecan crumble

orange butter brussels sprouts with sugared pecan crumble

200g Brussels sprouts
1 small orange
1/4 cup pecans
1/2 teaspoon raw sugar
2 tablespoons butter
1/4 cup water or vegetable stock
salt and black pepper, to taste

Halve or quarter the Brussels sprouts lengthwise, depending on their size.
Zest and juice the orange.
In a pan, lightly toast the pecans until fragrant. Grind together with sugar and half of the orange zest with a mortar and pestle until it takes on a coarse sandy appearance. Set aside.
In a saucepan, gently fry Brussels sprouts in butter for 1 minute, turning and tossing them around. Add in orange juice (approximately 1/4 cup), the remaining orange zest, and water or vegetable stock. Let it simmer for about 5 minutes or until just tender.
Season with salt and pepper to taste and sprinkle with zesty sugared pecan crumble.

orange butter brussels sprouts with sugared pecan crumble