Sauteed Brussels Sprouts with Hazelnuts and Parmesan

Posted on 7 November 2011 | 3 comments | share this

I have always been a fan of Brussels sprouts. I owe my love of the sprout to my mom who knows how to cook them properly. Brussels sprouts got a bad wrap for so many years because people cooked the poor things to death. Like all green vegetables, Brussels sprouts are perfectly cooked when they are bright green not grey. So those of you that put the sprouts on when the turkey goes in the oven, please stop! I have been on a bit of a mission to raise the status of the lowly sprout one Thanksgiving dinner at a time. Brussels sprouts seem to be enjoying a resurgence in popularity as people discover how delicious they can be if treated with care. A little Parmesan cheese and hazelnuts never hurt either.

Brussels sprouts grow like mini cabbages on a large stalk. Most often they are cut off the stalk before they are sold at the store but sometimes at the farm or farmers market you can find them still on the stalk. Brussels sprouts are a member of the Brassica family and are related to other favourites of mine like cabbage, broccoli and kale. They are best in autumn and early winter and sweetest after a good frost.

The sprouts I used for the recipe were lovingly grown by Rachel and Lydia at Cropthorne Farm. The sprouts were so fresh and full of flavour which is key to any good tasting vegetable.

I like using hazelnuts in this recipe as they are grown locally and have a natural sweetness that pairs well with the sprouts but pine nuts are also tasty. I have come across quite a few recipes that use a little bit of pancetta, bacon or prosciutto with Brussels sprouts. Pork and the Brassica family seem to be good mates, so if you have some go ahead and throw a bit in when sauteing the onions.

As you could probably guess, Brussels sprouts are not relegated to once a year at Thanksgiving in my house. We eat them as long as they are in season. So give sprouts another chance, your body and taste buds will love you for it.

Sauteed Brussels Sprouts with Hazelnuts and Parmesan

Bacon, pancetta or a little prosciutto would be nice here as well depending on what you are serving with the Brussels sprouts. Feel free to replace the hazelnuts with pine nuts or any nuts of your choosing.

Serves 6 (or more if part of a very large meal like Thanksgiving)

1 1/2 pounds Brussels sprouts, trimmed and sliced thinly lengthwise

1 Tbsp butter

1 Tbsp olive oil

1 medium onion, finely diced

1 large garlic clove, minced

1/3 cup chopped toasted hazelnuts

1/4 cup parmesan cheese, finely grated

Salt and pepper to taste

Optional: handful of dried cherries, chopped

In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and cook until the onions are soft and golden. Add the garlic and saute until fragrant. Add the sliced Brussels sprouts, a pinch of salt and a few grinds of fresh cracked pepper.

Saute the sprouts for 6-8 minutes until they are fork tender and bright green (this may take a bit longer depending on how crowded your pan is). Remove the pan from the heat, stir in the hazelnuts and Parmesan cheese. Sprinkle with chopped dried cherries (if using).

Serve right away.


  • Thank you for posting such a favourable review of these little guys! We love them. I always have and have converted a few people myself! Let’s keep preaching their praises!

  • My pleasure Katie. Thanks for stopping by the blog and keep spreading the good word.

  • This sounds fab! I love brussels so long as they are not the standard boiled variety! We do a dish with bacon and cashews that’s pretty tasty. I am definitely adding this to the brussels roster – sounds so easy and delicious!!

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