The Chunky Chef · by The Chunky Chef★ 5.0 (1)
Brussels Sprouts with Toasted Hazelnut Butter
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 22%
CARBS 28G25% OF CAL
12G FIBER1G ADDED6G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 36G73% OF CAL
10G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brussels sprouts are seared until golden, then braised in chicken stock and tossed with toasted hazelnut and herb butter with bright lemon notes. A savory, nutty side dish ready in under 30 minutes.
side🍪 sheet pan⚙️ food processor🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
- HAZELNUT HERB BUTTER:
- 1/3 cup hazelnuts
- 4 Tbsp unsalted butter (softened at room temperature)
- 2 tsp lemon zest
- 1-1/2 tsp minced fresh thyme
- 1/2 tsp honey
- 1/4 tsp salt
- Black pepper (to taste)
- BRUSSELS SPROUTS:
- 1/4 cup olive oil
- 6 cups Brussels sprouts (trimmed and quartered or halved if sprouts are small, about 1-3/4 lb.)
- 2 shallots (thinly sliced)
- 1 tsp salt
- 1/2 cup low sodium chicken stock
- GARNISH:
- Extra lemon zest
- Reserved chopped hazelnuts
- Minced fresh parsley
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 22%
CARBS 28G25% OF CAL
12G FIBER1G ADDED6G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 36G73% OF CAL
10G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 800mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1138mg
- Calcium
- 119mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 800MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.