brussels sprouts with hazelnuts and sage in a white bowl with a spoon

Brussels Sprouts with Hazelnuts and Sage

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 25 minutes
  • Yield: 8 cups 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


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


  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.


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.


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