Why You’ll Love these Hazelnut Butter Brussels Sprouts

If you’ve never tried Brussels sprouts like this, you’re in for a treat!

These Hazelnut Butter Brussels sprouts are crunchy, nutty, and bursting with flavor! They’re golden-brown after just 15-18 minutes in a hot skillet.

Toss them with creamy hazelnut butter, and you’ll elevate your veggie game to a whole new level!

You’ll want these on your table every week!

What Ingredients are in Hazelnut Butter Brussels Sprouts?

When it comes to elevating your veggie game, nothing quite compares to Hazelnut Butter Brussels Sprouts. Picture this: you’re biting into perfectly crispy Brussels sprouts, and just as the nutty goodness hits your taste buds, the creamy hazelnut butter cools things down. It’s that delightful balance that can take those sometimes bitter green morsels, often dismissed at the dinner table, and turn them into a must-have side dish.

So, what ingredients are you going to need for this scrumptious dish? Let’s break it down.

Ingredients for Hazelnut Butter Brussels Sprouts:

• For the hazelnut butter:
• 1/3 cup hazelnuts (about 1 oz.)
• 2 oz. (4 tablespoons) unsalted butter, softened
• 2 teaspoons finely grated lemon zest
• 1-1/2 teaspoons lightly chopped fresh thyme
• 1/2 teaspoon honey
• Kosher salt (to taste)
• For the Brussels sprouts:
• 1/4 cup extra-virgin olive oil
• 1-3/4 lb. Brussels sprouts, trimmed and quartered or cut into 6 wedges if large (about 6 cups)
• Kosher salt (to taste)
• 1/2 cup lower-salt chicken broth

Isn’t it funny how Brussels sprouts can often be the star of the show when they’re dressed up just right? The blend of toasted hazelnuts and flavored butter brings out the best in these little cabbages!

Don’t forget about the impact of that fresh thyme and lemon zest—could add a zing to nearly any dish you make. Plus, if you want to get creative, you can save some of those coarsely chopped hazelnuts as a crunchy topping at the end. They add not just flavor but also that perfect textural contrast.

How to Make these Hazelnut Butter Brussels Sprouts

Making Hazelnut Butter Brussels Sprouts is a delightful adventure that can fill your kitchen with irresistible aromas. To start with, grab 1/3 cup of hazelnuts. You’ll want to roast these on a small rimmed baking sheet in a preheated oven set to 400°F. Keep an eye on them as they toast for about 5 to 6 minutes; you’re looking for that lovely deep golden color, and you might notice the skins starting to crack—this is a good sign.

Once they’re ready, take them out and wrap the hot nuts in a clean kitchen towel. Give it a little rub-a-dub; this helps to remove most of the skins. They don’t have to be perfectly naked. Let them cool while you gather the other ingredients.

Next up, you’ll be diving into making your luscious hazelnut butter. After the nuts have cooled for about 10 minutes, hop over to a small food processor and finely chop 1/4 cup of those nuts. The texture should be ground but not turned into nut butter—nobody wants that. Coarsely chop the remaining hazelnuts for garnishing later.

In a small bowl, combine your finely chopped nuts with 2 oz. of softened unsalted butter, 2 teaspoons of finely grated lemon zest, 1-1/2 teaspoons of lightly chopped fresh thyme, 1/2 teaspoon of honey, and a sprinkle of Kosher salt. Mix it all together until it’s well combined and creamy. Set this heavenly concoction aside, or if you want to get ahead, you can refrigerate it for up to two days.

Now, let’s tackle the Brussels sprouts. You’ll need 1-3/4 pounds, trimmed and quartered (or cut into wedges if they’re gigantic). Heat 1/4 cup of extra-virgin olive oil in a 12-inch skillet over medium-high heat, then toss in those beautiful Brussels sprouts along with 1-1/2 teaspoons of Kosher salt. Having a quality professional chef knife makes trimming and quartering the Brussels sprouts much easier and safer. Stir them well and reduce the heat to medium.

Give them some love by stirring occasionally, and soon they’ll turn golden brown and lose their raw look. This should take about 15 to 18 minutes. Once they’re looking nice and roasted, pour in 1/2 cup of lower-salt chicken broth. Cover the pan and let it cook until there’s just a few tablespoons of liquid left, about 2 minutes.

Then, uncover and crank the heat up to high to boil off any extra. Finally, take the pan off the heat and toss in spoonfuls of your dreamy hazelnut butter. Let it all meld together and season with salt to your liking. Serve these sprouts in a warm dish, topped with the reserved chopped hazelnuts, and prepare for your taste buds to dance. Enjoy the deliciousness!

Hazelnut Butter Brussels Sprouts Substitutions and Variations

There are so many ways to mix things up with these Hazelnut Butter Brussels Sprouts! You can swap hazelnuts for walnuts or pecans if you prefer a different flavor.

Try using ghee instead of butter for a dairy-free option. Add a splash of balsamic vinegar for tang! Roast some garlic with your sprouts for extra yumminess.

Enjoy experimenting!

What to Serve with Hazelnut Butter Brussels Sprouts

You won’t believe how delicious Hazelnut Butter Brussels Sprouts can be on your table!

I love serving them alongside roasted chicken for a cozy dinner. They pair great with creamy mashed potatoes, too!

If you’re feeling adventurous, toss in a side salad with mixed greens and a light vinaigrette.

Trust me, your taste buds will thank you for this flavor combo!

Final Thoughts

Although I didn’t always love Brussels sprouts, this Hazelnut Butter version has completely changed my mind!

The nutty flavor and buttery goodness make these sprouts a showstopper. You’ll impress everyone at your next dinner with this dish.

Give it a try, and I bet you’ll fall in love too! Trust me; your taste buds will thank you for it! Enjoy!