By Casa de Suna
Published Nov 17
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.
Shop This Article
How to Make It
Difficulty: Easy
Overall Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Serves: 4 to 6
INGREDIENTS
- 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
INSTRUCTIONS
- Arrange rack at the center of oven. Preheat to 375°F.
- 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.
- 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.
- To serve, arrange brussels sprouts on a platter. Sprinkle evenly with breadcrumb mixture, then top with additional chopped hazelnuts. Serve alongside lemon wedges.
