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Recipe of Brussels sprouts with toasted hazelnuts

Brussels sprouts with toasted hazelnuts

40 mins
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A rich way to prepare Brussels sprouts, in butter and with toasted hazelnuts.


4 portions
  • 1 kilo brussels sprouts
  • black pepper, freshly ground
  • 1 pinch sugar, pinch
  • 1 cup hazelnut, with Shell
  • 1/2 cups unsalted butter
  • lemon juice, some drops


Cut or remove the dry outer leaves of the cabbages. Slice the final part of the stem. Cut an X as 3 mm deep in each stem.
Boil a pot with 3/4 parts of water. Add salt and sugar. Add the cabbages and boil until they are light green and tender, about 5 minutes.
Drain, rinse under cold running water and let drain once more.
In a frying pan, sauté the hazelnuts over medium heat, stirring to take a uniform color, until golden brown on the outside and begin to open and separate, like 10 minutes.
Place the golden hazelnuts in a clean kitchen towel and roll up. Rub the hazelnuts and remove the husks. (It does not matter if there are some peanuts left).
Chop the hazelnuts a little.
Return hazelnuts to skillet over medium heat and toast lightly between 30 seconds to 1 minute more.
Add the butter and let it melt. Season with salt and pepper.
Add the cabbages, stirring to cover them in the butter and the hazelnuts to warm them completely, like 5 minutes.
Put some lemon juice and serve hot or at room temperature.


You can replace the hazelnuts with other nuts.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Rocío Bautista
03/05/2019 14:39:51
Nos encantan las coles de bruselas, pero mi hija es alérgica a nueces, con qué lo puedo sustituir, gracias

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