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This irresistible side dish balances the buttery, creamy, and earthy flavor of hazelnuts and toasted breadcrumbs with Brussels sprouts fried, and then baked to crispy perfection.

Buy pre-roasted, skinless hazelnuts to speed up the process, and be sure to reserve extra for serving alongside lemon wedges.

How to Make It

Difficulty: Easy

Overall Time: 35 min

Prep Time: 15 min

Cook Time: 20 min

Serves: 4 to 6

  • ¼ cup salted butter, divided
  • 1 garlic clove, minced
  • ¾ cup fresh breadcrumbs
  • ¼ cup finely chopped skinless, dry roasted hazelnuts, plus extra for serving
  • 1.5 lbs (680 g) brussels sprouts, tough outer leaves removed, trimmed and halved
  • ¾ tsp kosher salt, divided
  • Freshly ground black pepper
  • Lemon wedges, for serving
  1. Arrange rack at the center of oven. Preheat to 375°F.
  2. Melt 2 tbsp butter in a very large cast iron or oven-safe frying pan over medium heat. Add garlic and cook until fragrant, up to 1 minute. Stir in breadcrumbs and hazelnuts. Season with ¼ tsp salt and freshly ground pepper. Cook, stirring often, until golden and crisp, about 5 to 7 minutes. Scrape into a bowl and set aside.
  3. Wipe pan clean then return to heat over medium-high. Melt remaining 2 tbsp butter, then add brussels sprouts. Season with remaining ½ tsp salt and freshly ground pepper. Cook, stirring often, until sprouts are lightly browned, about 5 minutes. Transfer to the center of oven and roast until tender, approximately 8 to 10 more minutes.
  4. To serve, arrange brussels sprouts on a platter. Sprinkle evenly with breadcrumb mixture, then top with additional chopped hazelnuts. Serve alongside lemon wedges.
Brussel Sprouts With Hazelnuts Recipe
Brussel Sprouts With Hazelnuts by Casa de Suna

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