Sautéed Brussels Sprouts

SuperValu Kevin Dundon Brussels Sprouts SuperValu Kevin Dundon Brussels Sprouts

Time saving tip: You can cut the Brussels sprouts into quarters instead of leaving them whole to cut down on the boiling time. This way, you just need to blanch the sprouts so that they retain their flavour.

8 people 20 minutes 10 minutes


  • 50 g Butter
  • 2 cloves Garlic finely chopped
  • 80 g Hazelnuts crushed
  • 1 - Lemon zest and juice
  • 1 tbsp Olive Oil
  • 1 pinch Pepper
  • 1 pinch Salt
  • 600 g SuperValu Brussels Sprouts
  • 100 g SuperValu Signature Tastes Italian Parmigiano Reggiano
  • 100 g SuperValu Signature Tastes Luxury Fruit Mix


1. Bring a large pot of salted water to the boil. Add the Brussels sprouts, then reduce the heat and simmer for 8 to 10 minutes, until just softened in the centre. Using a slotted spoon, transfer the sprouts to a bowl of ice water to stop the cooking process. Set aside until needed.
2. Heat the olive oil in a large frying pan over a medium to high heat. Add the fruit mix, hazelnuts and garlic and cook for 1 minute, until just softened. Increase the heat to high, then add the butter and the reserved Brussels sprouts to the pan. Cook, stirring occasionally, for 4 to 6 minutes, until
the sprouts are lightly browned and tender. Add half the grated Parmesan and all of the lemon zest. 3. Toss together and check the seasoning.
4. Remove from the heat and keep warm until needed, then serve with the rest of the grated Parmesan scattered on top.

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