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Brussels Sprouts and Hazelnuts

With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2004


  • 1 cup water
  • 1/2 teaspoon coarse salt
  • 1 pound brussels sprouts, trimmed and scored
  • 1 tablespoon butter
  • 2 tablespoons chopped blanched hazelnuts
  • Ground pepper


  1. In a large skillet over medium heat, bring water and coarse salt to a boil. Add brussels sprouts, trimmed and scored; reduce heat to a simmer. Cover; cook, stirring occasionally, until tender, about 20 minutes (add more water if pan becomes dry).

  2. Uncover; raise heat to medium-high, and cook until water has evaporated. Add butter and hazelnuts; cook until nuts are fragrant, 3 to 5 minutes. Season with salt and ground pepper.

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