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brussels sprouts with hazelnuts, oregano and sage

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 cups 1x

Description

Steamed Brussels sprouts tossed with garlic sizzled in olive oil and butter with fresh chopped oregano and sage and toasted hazelnuts. A delicious low carb and gluten free vegetable side dish for Thanksgiving or the holidays.


Scale

Ingredients

  • 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

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. 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

Carbohydrate: 10 g. Fiber: 4 g. Sat Fat: 2 g. Sodium: 200.


Nutrition

  • Calories: 113
  • Fat: 8 g.

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