Brussels Sprouts with Hazelnuts

Perfect With a Roast or For Christmas and Thanksgiving Side Dishes

I used to hate sprouts when I was a kid. Now I absolutely crave them when they are in season.

I love the fact that they look like miniature cabbages and the buttery texture of their cooked leaves.

Did you know they are incredibly good for you too?

Just remember when you are preparing your sprouts to cut a little cross into the trimmed base to help the sprout to cook evenly.

brussels sprouts with hazelnuts

PREPARATION TIME: 10 MINUTES

COOKING TIME: 15 MINUTES

SERVES: 6 to 8

2 pounds Brussels sprouts

¾ stick of butter

½ cup hazelnuts

Toast the hazelnuts in a large pan until lightly golden, about 5 minutes. Rub the skins off (if they have them) and roughly chop. Set aside.

Wash and trim the sprouts. Boil or steam in a large saucepan until tender, about 8 to 10 minutes.

Melt the butter in a frying pan over low heat. Add the sprouts and hazelnuts and toss to coat.

Continue to cook for a couple of minutes, then season to taste with salt and freshly ground black pepper and serve while hot.

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More Side Dish Recipes:

Parsnips in Herb Butter

Sugared Acorn Squash

Sweet Potato Casserole

Crispy Roast Potatoes

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