Crunchy brussels sprouts with hazelnuts

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Crunchy brussels sprouts with hazelnuts

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 15 minutes
  • Yield: 6


  • 900 g (1 pound) brussels sprouts
  • 1 medium onion, finely chopped
  • 150 g (1 cup) whole hazulnuts (peeled or unpeeled)
  • 1 small dried chili pepper
  • Pinch of brown sugar
  • Olive oil, salt, lemon juice


  1. It is important to prepare the brussels sprouts well: wash, remove an out leaf or two and any excess stalk.
  2. Cut each sprout in half, and cut any much larger sprouts into quarters.
  3. In a large, heavy-bottomed pan, heat up the chopped onion in a generous swirl of olive oil, adding the chili pepper, crumbled.
  4. When the onion has softened, add the brussels sprouts. The onion will caramelise as you cook them.
  5. Cook on a high heat, tossing to prevent them burning (but you do want them to brown on some sides). 1 minute.
  6. Add the hazelnuts and a pinch of brown sugar. Continue to cook and stir. 1 minute approx.
  7. Switch off the heat when the sprouts are cooked through but still crunchy.
  8. Serve with lemon juice squeezed on top.

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