No.14
Recipe Card

Sautéed Brussels Sprouts with Hazelnuts

The Bijouxs kitchen is buzzing with activity planning fall and holiday recipes to share with you. Everyone who has been to a Bijouxs holiday event at my home will attest I love to experiment and venture forth bravely with new recipes each year. I am always excited to try some new recipe. I understand my adventurous cooking style is not for everyone, so I thought I would share some little fall and holiday Bijouxs with you now, so you can try them ahead of your event. Brussels sprouts are not only are a traditional, delicious fall or holiday side dish but also add beautiful, vibrant color to your holiday menu.

Brussels sprouts: I love the name, I love these quirky little cabbages grown on the stem, and I am one of the people who will tell you that I love the taste of these little jewels. I also will not try to tell you that this is a recipe that will make “anyone love brussels sprouts”, that would be a reach. However, I can say that these brussels sprouts are truly tasty and as you read more you will understand why.

This recipe is easy, and the initial cooking of the sprouts may be done ahead of time – always a cook’s best friend. So, why are these sprouts so tasty? They are quickly sautéed with onions and garlic that have been caramelized in butter, and also include the element of crunch with the addition of the hazelnuts.

For the best results begin with fresh brussels sprouts, many stores are now carrying them still on the stem, but the key is to use fresh sprouts. Also to increase the tenderness, remove the outer, tougher leaves from each sprout before cooking. (If I am cooking a large quantity of sprouts I wash and dry the removed outer leaves, then toss with a small amount of olive oil, salt and pepper and roast in a 400° oven until brown and crispy, about 15 minutes. They make a crispy chef’s treat)

After you have precooked the brussels sprouts according to the recipe, you may drain and store them in the refrigerator for 1 – 2 days, then complete the final sauté step right before serving. Cooking the spouts a day before also eliminates the cabbage odor, which many find unpleasant, and instead you will welcome guests with the aroma of butter and caramelized onions, lovely.

In closing, I am wondering if a vegetable relative like brocolli would also be delicious prepared in this manner? Well, what vegetable would not be delicious sautéed in butter with onions and garlic that may be the real question?

I hope you enjoy trying the little jewels ahead of your celebration, but for me I will probably be experimenting with some new recipes – I will keep you posted.

As always, enjoy. B
Recipe Card
  1. I made this recipe and shared at a work potluck…folks that swore they didn’t eat brussels sprouts were instantly converted! With that said, it was a hit. Thank you for sharing this jewel, it’s a keeper.

    • Bijouxs writes

      Thank you Maudi! So happy to hear everyone enjoyed the Brussels Sprouts. Out of all my Brussels Sprouts recipes collected is one I have found to be a real Bijouxs.

  2. I am on a hazelnut kick and this sounds fab. Have you ever tried it with hazelnut oil? It doesn’t have a high flashpoint, so maybe just finish it off with a drizzle? Not sure how to incorporate it.

    • Bijouxs writes

      I also love “filberts” (as my Grandmother referred to them) and I really like your hazelnut oil idea…maybe skip the olive oil, saute in butter only and drizzle with hazelnut oil as a finish? Let us know, great idea and I will try as well. Thank you!

  3. Virginia writes

    I made Sautéed Brussels Sprouts with Hazelnuts for Thanksgiving dinner, and it was a big hit with *most* of my family! I LOVE the crunchy toasted hazelnuts!

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