Forget everything you thought you knew about boring, boiled Brussels sprouts! This recipe will turn even the most skeptical eaters into fans. We’re thinly slicing them and sautéing them until they’re perfectly tender-crisp, then tossing them with toasted hazelnuts and a zesty balsamic glaze. It’s a simple, elegant side dish that comes together in just 30 minutes and is perfect for a weeknight dinner or a holiday feast. Get ready to fall in love with Brussels sprouts all over again!
Ingredients
• 1 pound / 450g Brussels sprouts
• 1/4 cup / 60ml extra virgin olive oil (for vegan) or 4 tablespoons / 57g butter
• Salt and freshly ground black pepper, to taste
• 1/2 cup / 65g chopped hazelnuts
• 1 tablespoon / 15ml balsamic vinegar or freshly squeezed lemon juice
• 1/4 cup / 15g shredded fresh mint, dill, or parsley
Instructions
1. Prep the Sprouts: Trim the hard stem ends from the Brussels sprouts. Thinly slice or shred them using a mandoline, the shredding side of a box grater, or a sharp knife.
2. Sauté the Sprouts: Place half the oil or butter in a large skillet over medium-high heat. Once hot, add the shredded sprouts, 1/4 cup water, and a sprinkle of salt and pepper. Turn the heat to medium, cover, and cook for about 5 minutes, until nearly tender.
3. Toast the Hazelnuts: While the sprouts cook, heat the remaining oil or butter in a small skillet over medium heat. Add the chopped hazelnuts and cook, stirring constantly, for about 5 minutes until fragrant and lightly browned. Be careful not to burn them.
4. Finish and Serve: Uncover the sprouts and increase the heat to medium-high. Cook, stirring occasionally, until any remaining water has evaporated and the sprouts are fully tender and slightly caramelized, about 5-10 more minutes. Stir in the balsamic vinegar or lemon juice. Garnish with the toasted hazelnuts (and their oil/butter) and fresh herbs. Serve immediately.
Nutritional Information
• (per serving, approximate)
• Calories: 280
• Fat: 25g
• Carbohydrates: 12g
• Protein: 5g
• Fiber: 5g
Pro Tips
• For the quickest prep, use the shredding disc on a food processor or a mandoline to slice the Brussels sprouts uniformly.
• Don’t overcrowd the pan. If needed, cook the sprouts in two batches to ensure they sauté and brown rather than steam.
• This recipe is versatile! Swap Brussels sprouts for shredded cabbage, snow peas, or green beans for a different take.
• Watch the hazelnuts carefully while toasting, as they can go from perfectly golden to burnt in a matter of seconds.
FAQ
Q: How can I make this Brussels sprouts recipe completely vegan
A: This recipe is easily made vegan. Simply choose extra virgin olive oil instead of butter for both sautéing the sprouts and toasting the hazelnuts. All other ingredients listed are naturally plant-based and vegan-friendly.
Q: Can I add a plant-based protein to make this a main course
A: Absolutely! To transform this side dish into a balanced vegetarian main, consider adding a can of rinsed chickpeas or white beans during the last few minutes of cooking. You could also serve it over a bed of quinoa or alongside crispy baked tofu for a substantial meal.
Q: What can I use instead of hazelnuts
A: If you don’t have hazelnuts or have a nut allergy, you can easily substitute them. For a different nutty flavor, try toasted pecans, walnuts, or slivered almonds. For a nut-free option, toasted pumpkin seeds (pepitas) or sunflower seeds would add a wonderful crunch.
Q: How do I store and reheat leftover shredded Brussels sprouts
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a dry skillet over medium heat until warmed through. This helps them crisp up again, which is preferable to reheating in a microwave.
