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Brussels Sprouts with Lemon and Hazelnuts

by Deliciously Organic on December 14, 2012

Brussels Sprouts with Lemon and Hazelnuts via DeliciouslyOrganic.net #paleo #grainfree
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

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.

Brussels Sprouts with Lemon and Hazelnuts

Serving Size: Serves 6

Brussels Sprouts with Lemon and Hazelnuts


  • 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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{ 18 comments… read them below or add one }

Stephanie Wilson December 14, 2012 at 6:36 am

I really like brussels sprouts with lemon-great flavor combo! This looks like a beautiful side dish!


Jill December 15, 2012 at 3:56 am

I bought brussels sprouts yesterday on the stalk…they’re so much fresher that way! Now if I can find some hazelnuts…


Amy (Savory Moments) December 15, 2012 at 4:43 am

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.


Deliciously Organic December 17, 2012 at 9:41 am

I love the idea of pomegranate and chestnuts!


Sara December 15, 2012 at 9:02 am

Do Brussels sprouts come organic? I have never seen them. Do you just buy regular Brussels sprouts?


Deliciously Organic December 17, 2012 at 9:41 am

I can buy organic brussels sprouts when they are in season. Regular brussels sprouts work well too, but of course, I recommend using organic. :)


Emily December 17, 2012 at 6:49 am

Brussel sprouts is probably the only veg I shy away from, but with a recipe like this, I just might like them! 😉


Maria December 18, 2012 at 2:06 pm

I love sprouts!


Vijitha Shyam December 18, 2012 at 4:13 pm

I love sprouts and I am love with simple recipes like this one.


Brooke @ Food Woolf December 18, 2012 at 7:35 pm

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!


Marla December 19, 2012 at 5:33 am

Love them sprouts & hazelnuts too!


HeatherChristo December 19, 2012 at 6:43 am

Carrie- I have a real “thing” for Brussles Sprouts! I LOVE them. THis recipe looks amazingh


Rachael {SimplyFreshCooking} December 23, 2012 at 1:47 pm

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!


Emily January 7, 2013 at 12:21 pm

Can I substitute something for the hazelnuts? I’m allergic to them


Deliciously Organic January 7, 2013 at 12:40 pm

Walnuts would make for a nice substitution.


Emily January 7, 2013 at 5:01 pm

Allergic to walnuts too, any other options?


Riya@Sprout'd September 11, 2013 at 5:48 pm

The texture of the hazelnuts compliment the Brussels sprout quite well! Is there a place you can recommend to buy ghee from?


Deliciously Organic September 13, 2013 at 8:48 am

You can purchase it at most health foods stores or make it yourself (it’s really simple!): http://deliciouslyorganic.net/how-to-make-ghee-clarified-butter/


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