Browned Brussels Sprouts with Hazelnuts Lemon
Transform your side dish game with these savory and vibrant Browned Brussels Sprouts with Hazelnuts and Lemon! This quick and easy recipe combines perfectly caramelized Brussels sprouts, toasted hazelnuts, and a bright pop of lemon zest and juice for a dish that’s as flavorful as it is nutritious. The sprouts are seared to golden-brown perfection in a blend of olive oil and butter, creating a rich, nutty base that’s balanced beautifully by the citrusy finish. With just 25 minutes of prep and cook time, this dish is perfect for weeknight dinners or a holiday table. Serve it warm, garnished with extra zest or hazelnuts for a delightful crunch and refreshingly zesty bite everyone will love. Keywords: Brussels sprouts recipe, browned Brussels sprouts, hazelnut side dish, lemon Brussels sprouts, quick vegetable recipes, holiday side dish ideas.
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Recipe Information
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 0.333 cup Hazelnuts
- 1 tsp Lemon zest
- 1 tbsp Fresh lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Wash and trim the Brussels sprouts, removing any yellow or damaged outer leaves. Cut them in half lengthwise.
In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and begins to slightly brown.
Add the Brussels sprouts to the skillet, placing them cut-side-down in a single layer. Allow them to cook undisturbed for 4–5 minutes until the cut sides are deeply golden and browned.
While the Brussels sprouts are cooking, lightly toast the hazelnuts in a dry pan over medium heat for 3–4 minutes until fragrant. Remove from the pan, let cool slightly, and roughly chop them.
Once the Brussels sprouts are browned, toss them gently in the skillet and continue cooking for another 5 minutes, stirring occasionally, until tender but not mushy.
Season the Brussels sprouts with salt and black pepper. Stir in the chopped hazelnuts and lemon zest, cooking for 1–2 minutes to combine the flavors.
Remove the skillet from heat and drizzle the fresh lemon juice over the Brussels sprouts. Toss gently to coat.
Serve immediately as a side dish, garnished with extra lemon zest or hazelnuts if desired.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 12.7 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
