Brussels sprouts and hazel nuts

Recipe by Damaris Beems
0.0 from 0 votes
Course: Main, SidesCuisine: Mediterranean




Cooking time


Total time



Brussels sprouts are the best. The whole year long according to myself. One can suddenly crave for it. I love bitter vegetables, so that’s nice for the Brussels sprouts. This way of preparing them is a great addition. The sage from my garden blends in perfectly just like the roasted hazelnuts. Simply delicious.


  • 600 gram clean Brussels sprouts

  • 100 gram hazel nuts

  • 40 gram fresh sage leaves

  • 4 cloves garlic

  • 40 gram plant based butter

  • 50 ml olive oil

  • 1 – 2 gram lemon(s) /juice


  • Cook the sprouts in 8 minutes in boiling water.
    When they are ready yet still firm, you bring them in a pan where you have heated the butter and the olive oil. On high heat. It is okay if it turns brown.
  • Fry the sage leaves first, nice and crispy together with the nuts.
    Then bring in the garlic for two minutes.
  • Add the sprouts in the pan and stir gently. They should all get in touch with the brown butter, the taste of the sauce.
  • When this is doen, squeeze a lemon above the sprouts. Stir and then it’s time to set the table.

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