Roast Brussels Sprouts with Hazelnuts and Butter

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A quintessential Christmas dinner in the UK undoubtedly includes Brussels spouts. I adore these little, compact cabbage like vegetables with their nutty and sweet taste. However, they have had a bad rap over the years and certainly, amongst my generation, we grew up with sprouts which were boiled to death and tasted soggy and bitter! Happily, the days of the over-cooked vegetables are over and these glorious little green balls are now prepared and cooked in a variety of different ways.

This is the way I cook them at Christmas. Fuss free and roasted in the oven, they are slightly caramelised and crispy on the outside with roast hazelnuts bringing extra flavour and texture dimensions. This is the way Charlotte and Emma started to eat sprouts, although they also enjoy them shredded and pan fried in butter with onion and garlic – recipe coming later! Although neither of the girls liked sprouts as children, they both love them now!

Hazelnuts or Bacon?

I add hazelnuts to my sprouts because I love both the taste and texture they bring. I am also catering for carnivores and vegetarians and this works for everybody! However, I also adore them with smoked bacon. When the sprouts are cooked simply, stir through some chopped, freshly cooked, crisp bacon – this is an absolute classic and fabulous delicious combination.

How to make Roast Brussels Sprouts with Hazelnuts:

Collect all your ingredients together:

• blanched hazelnuts
• prepared Brussels sprouts, halved
• olive oil
• fine salt
• freshly ground black pepper
• Knob of salted butter

Prepare and Roast the Brussels Sprouts and Hazelnuts and Butter:

1. Pop the hazelnuts on a baking tray and cook in a pre-heated oven for 5 minutes. Shake the tray and cook for a further 2 – 3 minutes or until lightly golden. Remove from the oven and tip into a bowl to prevent them cooking further.
2. When cool, roughly chop them.
3. Remove the outer leaves from the sprouts, if necessary, and halve them. Tip into a mixing bowl.
4. Pour in the olive oil and salt and pepper and mix thoroughly ensuring that each sprout half is coated in the oil and seasoning.
5. Scatter cut side down on a baking tray. (If your trays are prone to sticking – line it with baking parchment.)
6. Cook in the oven for 15 minutes.
7. Remove from the oven, toss and cook for a further 10 minutes, or until cooked to our liking.
8. To serve: serve in a warmed bowl, toss with the hazelnuts and add a knob of salted butter

Preparing in advance:

Follow above steps 1 – 5, (apart from step 2!) cover in cling film and set aside until you are ready to cook them. If you prepare them the day before, refrigerate overnight. If cooking from the fridge they may take a few minutes longer to cook. Or you can remove them from the fridge, half an hour before, and cook them at room temperature.

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Made this recipe?

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