Brussels sprouts with hazelnuts and lemon zest

  • Prep:
  • Cook Time: 10 min
  • Total: 10 min
  • Serving: 4-6 People

Tender Brussels sprouts and crunchy hazelnuts become a hearty side dish that can be made up to two days ahead and ready to the table in less than 10 minutes.


  • 2 pounds baby Brussels sprouts or larger Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons freshly grated lemon zest
  • Juice of 1 small lemon
  • Salt and freshly ground black pepper
  • 1 cup coarsely chopped hazelnuts
  • 2/3 cup shaved Parmesan


  1. Steam or boil Brussels sprouts until tender; drain. If making ahead, dunk Brussels sprouts in a large bowl of iced water. Drain, pat dry and refrigerate for up to two days.
  2. Heat oil and butter in a wide skillet over medium heat; add Brussels sprouts and cook, stirring often, until lightly browned.
  3. Add lemon zest, juice, salt and pepper, and hazelnuts; stir to combine and heat through. Transfer to a serving platter and garnish with Parmesan.