Roasted Brussels Sprouts with Hazelnuts


I only started liking brussels sprouts about 2 years ago and now I can’t get enough of them! I don’t think a roast dinner would be the same without them now so I had to share a sprout recipe for the festive season. Brussels sprouts are more commonly mixed together with chestnuts but I love hazelnuts so much at the moment so I decided to add them to the recipe instead. The crunchy texture and slightly sweet flavour work perfectly together with the sprouts and I couldn’t recommend it to you more!

Serve this delicious combination with my roasted parsnips, roasted root veg and cranberry and orange sauce!

roasted brussels sprouts with hazelnutsServes 4 as a side


300g brussels sprouts

½ tbsp garlic infused olive oil

½ tsp tamari

1.5 tsp maple syrup

Pinch black pepper

1 tsp dried mixed herbs

½ tbsp fresh thyme leaves

30g hazelnuts


  • Preheat the oven to 150oc and line a baking tray with greaseproof paper
  • Spread the hazelnuts out on the baking tray and roast them for 10-15 minutes until the skin have started to darken
  • Leave the hazelnuts to cool before rolling then between pieces of kitchen roll to remove as much of the skins as possible
  • Place the hazelnuts in a blender or food processor and pulse until you are left with pieces about ¼ of the size
  • To cook the sprouts, increase the oven temperature to 200oc and line another baking tray
  • Trim the sprouts and cut them in half
  • Mix them together in a bowl with the remaining ingredients then spread them out on the baking tray
  • Roast the sprouts for 15-20 minutes until they have browned slightly
  • Combine the sprouts in a large bowl with the hazelnuts then sprinkle over some more fresh thyme before serving!


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