Brussels Sprouts with Hazelnuts

Here is an easy Brussels sprouts recipe with Hazelnuts and Sage with butter and olive oil. It’s a simple stove-top recipe that pairs with many menus!

I originally shared this recipe on November 18th, 2014. I have updated the text and images today.

Why We Love This Recipe

If you are looking for a savory way to jazz up stovetop cooked Brussels Sprouts, then this is a great recipe to try. This recipe is easy to make but uses a combination of gourmet ingredients to elevate them from a basic side dish to serve on a special occasion or with your holiday Roasted Turkey recipe.

This recipe serves eight people, so it can be used for a larger gathering, or simply cut it in half to serve for a family meal on any day of the week.

It is also adaptable for other varieties of nuts or herbs to make it just how you like it!

Ingredients For Brussels Sprouts with Hazelnuts

• Brussels sprouts, trimmed and halved 
• butter
• olive oil
• garlic
• oregano and sage
• salt and pepper
• toasted hazelnuts

How To Make Brussels Sprouts with Hazelnuts and Sage

Step 1: Set Up Steamer

Start out by bringing water to a boil in a large saucepan or soup pot fitted with a steamer basket. If you don’t have a steamer basket you can blanch the Brussels Sprouts in boiling water, but make sure you drain them very well.

Step 2: Steam The Brussels Sprouts

Steam the Brussels Sprouts until they are tender when pierced with a knife. This takes about 6 or 7 minutes. Remove the steamer from the pot to prevent them from overcooking. 

Step 3: Make The Garlic Butter Mixture

While the Brussels Sprouts are steaming, heat the butter and oil in a small skillet. Add in the garlic and cook it until it is fragrant, but not browned. Swirl in oregano and sage, and remove from the heat.

Step 4: Mix Brussels Sprouts with Garlic Butter and Hazelnuts

Lastly, toss the Brussels sprouts with the garlic mixture, salt and pepper in a large bowl. Add hazelnuts and toss to coat.

FAQs For This Recipe

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

Brussels Sprouts with Hazelnuts and Sage

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5 from 4 reviews

• Author: Katie Webster
• Total Time: 25 minutes
• Yield: 8 cups 1x

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Description

Steamed Brussels sprouts tossed with garlic sizzled in olive oil and butter with fresh chopped oregano and sage and toasted hazelnuts. It is delicious stove-top vegetable side dish!

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Ingredients

Units USM Scale 1x2x3x

• 10 cups Brussels sprouts, trimmed and halved (2 1/4 pounds)
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped garlic
• 2 tablespoons finely chopped oregano and sage
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup chopped toasted hazelnuts

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Instructions

1. Bring one to two inches of water to a boil in a large saucepan or soup pot fitted with a steamer basket.
2. Steam Brussels sprouts, covered, until they are tender when pierced with a knife, 6 to 7 minutes.
3. Meanwhile, heat butter and oil in a small skillet over medium-high heat. Add garlic and cook, stirring until the garlic is fragrant, about 90 seconds. Swirl in oregano and sage, and remove from the heat.
4. Toss the Brussels sprouts and garlic mixture, salt and pepper in a large bowl. Add hazelnuts and toss to coat.

Notes

Make-Ahead Instructions

This recipe can be prepped one day in advance in the following way:

• Trim the Brussels sprouts and cut them.
• Cut the garlic, sage and store them separately in the refrigerator.
• The nuts can also be toasted and chopped ahead as well.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Side Dish
• Method: Stove Top
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 113
• Fat: 8 g
• Carbohydrates: 10 g
• Fiber: 4 g