Brussels Sprouts with Black Pepper Butter Hazelnuts
Transform your veggie side dish game with this irresistible recipe for Brussels Sprouts with Black Pepper Butter Hazelnuts. Perfectly caramelized Brussels sprouts are sautéed until golden and tender, then drizzled with a luxurious butter sauce infused with freshly ground black pepper, garlic, honey, and zesty lemon. Roasted hazelnuts lend a delightful crunch and nutty richness, making this dish as sophisticated as it is flavorful. With simple ingredients and a quick prep time, it’s a crowd-pleasing option for weeknight dinners or holiday feasts. Bursting with warmth, texture, and a pop of citrus, this recipe is an elevated take on a classic vegetable that’s sure to steal the spotlight. Keywords: Brussels sprouts, black pepper butter, roasted hazelnuts, lemon zest, easy vegetable side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 50 grams Unsalted butter
- 1.5 teaspoons Black pepper, freshly ground
- 75 grams Hazelnuts, whole
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Kosher salt
- 1 teaspoon Honey
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 190°C (375°F).
Rinse the Brussels sprouts and trim off the stem ends. Cut the larger sprouts in half for even cooking.
Place the hazelnuts on a baking sheet and roast in the preheated oven for 8-10 minutes or until aromatic and lightly golden. Once cooled slightly, rub the hazelnuts with a clean kitchen towel to remove most of the skins. Roughly chop them and set aside.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the Brussels sprouts, cut side down if halved, and cook undisturbed for 4-5 minutes until golden brown on the bottom.
Flip the sprouts and season with the kosher salt. Continue sautéing for another 5 minutes until tender but still slightly crisp.
In a small saucepan, melt the butter over low heat. Stir in the minced garlic, black pepper, honey, and lemon zest. Cook for 1-2 minutes until the garlic is soft and fragrant, ensuring the butter doesn't burn.
Drizzle the black pepper butter mixture over the Brussels sprouts in the skillet. Toss to coat the sprouts evenly.
Add the chopped roasted hazelnuts to the skillet, tossing again to combine. Cook for another 1-2 minutes to allow the flavors to meld.
Serve immediately, garnished with an extra sprinkle of black pepper or lemon zest, if desired.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 20.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 603 mg | 13% | |
*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.
