With the way sweets abound during the holiday season, it’s always good to have some easy, nourishing dishes you can pull together in a snap. My slow-cooker has been in full use these last few weeks. Soups, stews, and roasts often grace our table and I’ve kept plenty of vegetables on hand so I can whip up quick side-dishes at the end of the day.
Brussels sprouts don’t usually elicit cheers, but when cooked properly they’re flavorful and truly delicious. I learned from Cook’s Illustrated to simmer the brussels sprouts for 8-10 minutes to help remove the bitterness. A bit of browning, some ghee, lemon and crunchy hazelnuts fill this weeknight side dish with nutrients and flavor (remember it’s good to eat butterfat with vegetables so your body can properly assimilate the nutrients). In fact, the other evening when I was prepping dinner, my daughter said, “Oh yay! Brussels sprouts!”. I laughed to myself, never having dreamed I’d hear a kid express excitement over this vegetable. If my kids can love it, so can you.
Sautéed Brussels Sprouts with Lemon and Hazelnuts
Serves 6
1 pound brussels sprouts
1 teaspoon Celtic sea salt, divided
2 tablespoons ghee (click here for an easy homemade recipe)
Juice of half a lemon
1/4 cup crispy hazelnuts (I used this method to dehydrate the nuts)
Place brussels sprouts in a medium-size pot and cover with water. Stir in 1/2 teaspoon sea salt and bring pot to a boil. Lower heat to a simmer and cook for 8 minutes. Drain. Coarsely chop the brussels sprouts. Melt ghee in a large sauté pan over medium-high heat and add brussels sprouts and remaining 1/2 teaspoon sea salt. Cook, stirring occasionally, until sprouts begin to turn golden brown. Remove from heat, spritz with lemon juice and sprinkle with hazelnuts. Serve.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 16 comments… read them below or add one }
I really like brussels sprouts with lemon-great flavor combo! This looks like a beautiful side dish!
I bought brussels sprouts yesterday on the stalk…they’re so much fresher that way! Now if I can find some hazelnuts…
These look like a great side dish. We love brussel sprouts here, especially with some nuts. I made a dish at Thanksgiving of brussel sprouts with pomegranate and chestnuts and it was the biggest hit.
I love the idea of pomegranate and chestnuts!
Do Brussels sprouts come organic? I have never seen them. Do you just buy regular Brussels sprouts?
I can buy organic brussels sprouts when they are in season. Regular brussels sprouts work well too, but of course, I recommend using organic.
Brussel sprouts is probably the only veg I shy away from, but with a recipe like this, I just might like them!
I love sprouts!
I love sprouts and I am love with simple recipes like this one.
I agree. Brussels are the kind of thing that takes some mindful cooking to create something worth cheering about. Beautiful recipe. Looks like I need to get a slow cooker!
Love them sprouts & hazelnuts too!
Carrie- I have a real “thing” for Brussles Sprouts! I LOVE them. THis recipe looks amazingh
I’ll have to go check out your ghee recipe. I’ve never heard of that… but whatever it is, I want it! I <3 Brussels sprouts!
Can I substitute something for the hazelnuts? I’m allergic to them
Walnuts would make for a nice substitution.
Allergic to walnuts too, any other options?
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