Recipe for lemon and honey roasted brussels sprouts with hazelnuts and parsley
I know! Brussels sprouts are a no-go for many. Honestly, I must admit that I’m not a fan of either the taste or texture when they are simply boiled. But there are actually many ways to prepare them so they turn out absolutely delicious! And it’s worth remembering that Brussels sprouts are really healthy; they have anti-inflammatory properties, loads of vitamins, and can help prevent cancer.
I chose to give dear Brussels sprouts a try, and I promise you, this version tastes absolutely fantastic! I could eat them just like this, but I also use them as a side dish for various warm dishes.
In this recipe, the Brussels sprouts are sautéed with lemon and honey and then tossed with toasted hazelnuts and parsley – it really works! Sour, sweet, bitter, crunchy, and soft all beautifully combined.
Personally, I like when Brussels sprouts have a bit of a bite, so I sauté them for a maximum of 5 minutes. But if you prefer them softer, simply cook them longer. Regardless of how you do it, this is an easy, quick, and really delicious little side dish.
The quantities listed below are perfect as a side dish for 4 people.
Lemon and honey roasted Brussels sprouts with hazelnuts and parsley
Equipment
- Cutting Board
- Knife
- Frying Pan
Ingredients
- 500 gram Brussel Sprouts
- 31.5 gram Honey liquid
- 30 gram Lemon Juice
- Butter for roasting
- 6 gram Broad leaf parsley chopped
- 35 gram Hazelnuts chopped
Instructions
- Clean and prepare the Brussels sprouts by cutting off the bottom stem and removing the outer dark leaves. Rinse the Brussels sprouts and cut them into quarters.
- Heat butter, lemon, and honey well in a pan and put the Brussels sprouts in the pan. Sauté for about 1 minute.
- Toss parsley and hazelnuts in the pan and let everything cook for 4–5 minutes (or longer if you prefer a softer texture).
- The dish is now ready.
Notes
