Brussels sprouts have long been misunderstood — often boiled into bland, bitter mush. But when roasted properly, they become something completely different: golden, crispy, slightly sweet, and packed with flavor.
Roasting brings out their natural nuttiness and caramelizes their edges to perfection.
In this recipe, roasted Brussels sprouts are paired with toasted hazelnuts for crunch, a touch of honey for sweetness, and a hint of lemon zest for brightness. It’s a beautifully balanced side dish that works just as well for a festive dinner as it does for an everyday meal. Whether you're a long-time fan or a Brussels sprout skeptic, this version might just win you over.
Ingredients (Serves 4):
500 g (about 1 lb) fresh Brussels sprouts
2 tbsp olive oil
1 tbsp liquid honey
1 tsp flaky sea salt
A pinch of black pepper
1 dl (about ½ cup) roasted hazelnuts, roughly chopped
Zest from ½ lemon
Optional: fresh thyme for garnish
Instructions:
Preheat the oven to 200°C (400°F), using the fan setting if available.
Prepare the Brussels sprouts: Rinse and trim them, then cut each sprout in half lengthwise.
Mix: In a bowl, toss the Brussels sprouts with olive oil, honey, salt, and pepper until evenly coated.
Roast: Spread them out on a baking sheet lined with parchment paper, cut side down. Roast in the middle of the oven for 20–25 minutes until golden and crispy on the outside.
Add the hazelnuts: When the sprouts are done, sprinkle over the chopped hazelnuts. Finish with freshly grated lemon zest and a few thyme leaves if using.
Serve immediately as a flavorful side dish — perfect alongside meat, fish, or as part of a vegetarian spread.
Tip:
For even more depth, drizzle with a little balsamic vinegar before serving or crumble over some soft goat cheese.
