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.
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
- olive oil
- 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.
Serving Suggestions For This Recipe
This Recipe is a great Thanksgiving recipe because it serves 8.
It can be cut in half for four servings for a Weeknight Meal.
Here are some pairing suggestions:
- Serve it with this Roasted Pork Tenderloin with Apples and Shallots.
- For Christmas, pair it with this Maple Cider Brined Roasted Pork Loin with Apple Chutney.
- Serve these Brussels Sprouts with Hazelnuts with my family’s favorite Crispy Skin Chicken. If you prefer white chicken meat, this Baked Bone-In Chicken Breast is awesome.
FAQs For This Recipe
Brussels Sprouts do not reheat very well and can easily become overcooked. The best way to prep this recipe ahead is up to one day in advance, trim the Brussels sprouts and cut them. You can also cut the garlic, sage and store them separately in the refrigerator. The nuts can also be toasted and chopped ahead as well.
We love the flavor of butter in this recipe but it can also be made with 4 tablespoons of oil instead of the combination of butter and oil. That will make it vegan too!
Toasted pecans pair beautifully and are a great substitute for the hazelnuts.
More Brussels Sprouts Recipes
- These Simple Brussels Sprouts are super basic but pretty much perfect!
- Our new recipe for Brussels Sprouts Carbonara is a great 20 minute dinner for a school night.
- Try my Maple bacon roasted Brussels sprouts to wow your tastebuds.
- These Balsamic Roasted Brussels Sprouts with Thyme are classic and so easy.
- This Roasted Chicken and Brussels Sprouts Dinner is another great meal to try.
- Kick it up with some Chorizo Skillet Brussels Sprouts.
- I love roasted brussels, and these easy Roasted Brussels Sprouts with Balsamic are awesome!
- For a totally unusual recipe, try this shredded Brussels Sprouts Slaw with Bacon and Blue Cheese.
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~KatiePrint
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!
- 10 cups Brussels sprouts, trimmed and halved (2 ¼ pounds)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped garlic
- 2 tablespoons finely chopped oregano and sage
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ cup chopped toasted hazelnuts
- Bring one to two inches of water to a boil in a large saucepan or soup pot fitted with a steamer basket.
- Steam Brussels sprouts, covered, until they are tender when pierced with a knife, 6 to 7 minutes.
- 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.
- Toss the Brussels sprouts and garlic mixture, salt and pepper in a large bowl. Add hazelnuts and toss to coat.
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.
- Serving Size: 1 cup
- Calories: 113
- Fat: 8 g
- Carbohydrates: 10 g
- Fiber: 4 g