Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Browned Brussels Sprouts with Hazelnuts & Lemon

From the 2017 Thanksgiving Guide
See More
Scott Phillips

Yield: Yields 4 cups.

Servings: eight.

This nutty, buttery take on Brussels sprouts is sure to win over even those who say they don’t like them.

Ingredients

  • 1/2 cup hazelnuts
  • 2 Tbs. olive oil
  • 2 Tbs. unsalted butter
  • 2 lb. fresh Brussels sprouts, trimmed and quartered
  • Kosher salt
  • 2 to 4 Tbs. fresh lemon juice
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 10
      Sodium (mg): 150
      Carbohydrates (g): 12
      Fiber (g): 5
      Protein (g): 5

Preparation

  • Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don’t mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won’t get them all; aim for about half). Chop the nuts coarsely.
  • Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they’re well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time). Don’t overcook; the sprouts shouldn’t be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.

Reviews

Rate or Review

Reviews

  • Kokinneke | 12/29/2011

    Very good and easy. A nice variation for an old-timer. The lemon gives it a 'zang' that makes you 'zing'... :-)

  • amyclehr | 11/21/2010

    I'm shocked this hasn't been reviewed yet! This is my family's FAVORITE side dish for Thanksgiving. I make it many times a year not just with our turkey. I highly recommend it. Delicious!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks