Brussels Sprouts with Roasted Hazelnuts and Lemon-Garlic Sauce

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Having put out a call to chefs for holiday Brussels sprouts recipes, I was contacted by Lyle Davis, co-owner of Big Bang Catering, a company that operates out of Pastures of Plenty Farm—a 35-acre organic cut-flower and vegetable farm in Longmont, Colorado.

All of Big Bang’s menu choices are made from the freshest ingredients available—locally grown and organic, whenever possible.

Lyle wants to share his special Brussels sprouts recipe with Organic Authority readers.

Brussels Sprouts with Roasted Hazelnuts and Lemon-Garlic Sauce

Serves 6 to 8

2 lbs. Brussels sprouts

4 tablespoons unsalted butter

4 garlic cloves, minced

2 lemons, cut in half

Salt and pepper, to taste

1 cup roasted hazelnuts

  1. Trim the Brussels sprouts’ stems and remove any tough or yellowing outer leaves.
  2. Blanch in boiling salted water for 5 to 7 minutes or until al dente. Plunge them into ice water to stop the cooking process.
  3. Melt butter in a large skillet over a medium heat. Sauté garlic until softened.
  4. Squeeze lemon juice into the pan through a sieve. Whisk the sauce.
  5. Add Brussels sprouts and toss until thoroughly coated and heated.
  6. Season to taste.
  7. Add nuts just before serving.

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