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Home / Fall Recipes

Brussels Sprouts with Toasted Hazelnut Butter

5
/5
35 minutes
11 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 09/25/2016

This post may contain affiliate links. Please read my disclosure policy.

Brussels sprouts are seared, then braised in flavorful chicken stock and tossed with savory toasted hazelnut and herb butter!  All ready in less than 30 minutes!

If you think you’re not a fan of brussels sprouts, then you need to try these first!  Rich, buttery, and full of flavor, these brussels sprouts with toasted hazelnut butter make the perfect side dish for any meal!

This post is sponsored by Barber foods.  All opinions are my own.

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.comThis is one side dish that just might steal the show!

You’ll really love the complexities of the flavors in this brussels sprouts dish.  Even the picky vegetable haters will love it! I can’t wait to bring this dish to Thanksgiving, but it certainly doesn’t need to be saved for a special occasion or a holiday.

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

These brussels sprouts aren’t all that time consuming to make, but with a few tips, you can cut down on the prep time even more!

Helpful Tips to Prep Ahead:

  • Make the butter ahead of time (up to a few days) and keep in a sealed ziploc bag in the refrigerator.
  • Halve or quarter brussels sprouts earlier in the day.
  • Extra hazelnuts for garnish can be stored in a ziploc at room temperature.
  • I like to double the butter and keep the extra wrapped tightly in my freezer, it’s amazing on so many vegetables!

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

I sure hope you guys give these brussels sprouts a try, and don’t forget to check out Barber Foods stuffed chicken breasts!

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

Some Helpful Tools For This Recipe:

Lodge 3qt Enameled Braiser – This pan will give you the perfect sear on your sprouts!

Cuisinart Food Processor – This will chop up the hazelnuts in just seconds!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

Brussels Sprouts with Toasted Hazelnut Butter

5 from 1 vote
Author: The Chunky Chef
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
(hover over # to adjust)
Print Rate Pin
Brussels sprouts are seared, then braised in flavorful chicken stock and tossed with savory toasted hazelnut and herb butter! All ready in less than 30 min!

Ingredients

  • HAZELNUT HERB BUTTER:
  • 1/3 cup hazelnuts
  • 4 Tbsp unsalted butter softened at room temperature
  • 2 tsp lemon zest
  • 1-1/2 tsp minced fresh thyme
  • 1/2 tsp honey
  • 1/4 tsp salt
  • Black pepper to taste
  • BRUSSELS SPROUTS:
  • 1/4 cup olive oil
  • 6 cups Brussels sprouts trimmed and quartered or halved if sprouts are small, about 1-3/4 lb.
  • 2 shallots thinly sliced
  • 1 tsp salt
  • Black pepper to taste
  • 1/2 cup low sodium chicken stock
  • GARNISH:
  • Extra lemon zest
  • Reserved chopped hazelnuts
  • Minced fresh parsley

Instructions

  • HAZELNUT HERB BUTTER:
  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil, add hazelnuts, and roast for 5-6 minutes, until deeply golden brown.
  • Wrap warm nuts in a kitchen towel and let sit for a few minutes.
  • Rub nuts together, while they're still inside the towel and warm, to remove skins.
  • Let nuts cool, then add 1/4 cup of the nuts to a food processor. Pulse until nuts are finely ground.
  • Roughly chop remaining hazelnuts and set aside.
  • To a small mixing bowl, add butter, lemon zest, thyme, hone, salt and pepper, and finely ground hazelnuts. Use a rubber spatula to combine well, then set aside.
  • BRUSSELS SPROUTS
  • Add olive oil to a large skillet (with a lid) and heat over MEDIUM heat.
  • Add brussels sprouts and saute, stirring occasionally, for 15 minutes, or until sprouts are golden brown. Sprouts will still feel firm, but won't look raw.
  • Add sliced shallots the last 5 minutes of cooking.
  • Season with salt and pepper, then add chicken stock and cover skillet.
  • Cook, covered, about 2 minutes.
  • Uncover skillet and raise heat level to MED-HIGH. Cook until most of the remaining liquid is gone, just about 1 minute.
  • Remove skillet from heat and add hazelnut herb butter in rounded spoonfuls, stirring to coat all sprouts with the butter.
  • Taste and add salt and pepper if desired.
  • Garnish with roughly chopped hazelnuts, extra lemon zest, and minced parsley.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

1. Recipe adapted from Fine Cooking Issue 101

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Andrew Hopkins says

    Posted on 11/11 at 10:21 pm

    Total comfort food!! What a great looking dinner.

    Reply
  2. Jacqueline says

    Posted on 11/11 at 1:53 pm

    How many people does this serve?

    Reply
    • The Chunky Chef says

      Posted on 11/12 at 9:37 am

      Hi Jacqueline 🙂 It all depends on the size of the servings, but I would say 6-8 people.

      Reply
  3. Marjo says

    Posted on 10/19 at 7:47 am

    The brussels sprouts look lovely. I’m going to make them for the kids. I’ve been trying to get them to eat brussels sprouts but so far haven’t had any success. I hope your recipe will finally give me that win.

    Reply
  4. Sharon @ What The Fork says

    Posted on 9/27 at 10:56 am

    I love brussels sprouts so this veggie dish sounds great!

    Reply
  5. Carrie @Frugal Foodie Mama says

    Posted on 9/27 at 7:48 am

    Roasted or braised is the only way I will eat Brussels sprouts. 😉 I LOVE the hazelnut butter! And I will have to look for these chicken breasts the next time I am at my local Kroger. They look amazing!

    Reply
  6. Renee - Kudos Kitchen says

    Posted on 9/27 at 7:07 am

    Roasting Brussels sprouts makes ALL the difference in the world to the flavor. I love sprouts cooked all different ways, but definitely roasting is my favorite!

    Reply
  7. Brandy | Nutmeg Nanny says

    Posted on 9/26 at 8:14 pm

    Brussels Sprouts are my absolute favorite! Next time I make them I’m totally going to have to try this toasted hazelnuts butter!

    Reply
  8. TidyMom says

    Posted on 9/26 at 7:37 pm

    I never like brussel sprouts growing up, but I recently found out it’s because my mom never did anything special to them. These sound delicious!

    Reply
  9. Cathy @ Noble Pig says

    Posted on 9/26 at 5:51 pm

    My favorite side this time of the year.

    Reply
  10. Krista says

    Posted on 9/26 at 1:59 pm

    This is a great side dish! Yummmm!

    Reply

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