Sprouts, shallots and hazelnuts Vegetables
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Brussels sprouts make a terrific side dish when you roast them with shallots, nuts and lemony flavours.
110 calories
Serves 2 250g Brussels sprouts 100g red shallots 2 tablespoons olive oil 1 lemon 2 tablespoons lemon thyme ¼ cup hazelnuts

Sprouts, shallots and hazelnuts

A delicious way with Brussels sprouts.

Brussels sprouts make a terrific side dish when you roast them with shallots, nuts and lemony flavours.

Has any vegetable been vilified as much as the humble Brussels sprout? Well, I’m sure broccoli would be able to make a good case. I know lots of people say they don’t like them, and I think there are two reasons for that.

Firstly, we ate them as children when our palates weren’t quite ready – kids have a survival instinct to avoid “dangerous” food, and green vegetables like the brassicas seem to be on that list.

Secondly, boiling is absolutely the wrong way to cook them. A light steam, maybe, but the way to really enhance them is with a quick blast in the oven. As we head into the final weeks of the year, when side dishes really come into the spotlight, here’s one of my favourite ways to cook Brussels sprouts.

Sprouts, shallots and hazelnuts

  • Servings: For 2, as a side dish
  • Time: 45min
  • Print

250g (½ lb) Brussels sprouts
100g (4 oz) red shallots
2 tablespoons olive oil
1 lemon
2 tablespoons lemon thyme
35g (¼ cup) hazelnuts, chopped

Trim and halve the Brussels sprouts and red shallots. Toss in olive oil on a baking tray.

Grate the zest of the lemon over and scatter with little sprigs of the lemon thyme. Season with salt and pepper.

Roast in 200°C (400°F) oven for 35-40 mins, tossing halfway through.

5 minutes before the time is up, scatter with the chopped hazelnuts.

Serve with a good squeeze of fresh lemon juice and a few more lemon thyme leaves.

5 Comments

  1. What a delicious-looking dish! I love the addition of hazelnuts. This would be a wonderful Christmas side.

  2. sprinklesandsprouts 08/01/2017 at 1:38 pm

    I love sprouts!
    And I agree roasted is the best way!!!! They become a different veg to the soggy, overcooked water logged ones you see on restaurant carvery dinners.

  3. Now this is how brussels should be cooked all the time! They look mouth-watering!

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