Roasted Brussels Sprouts with Balsamic Cream and Hazelnuts

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


  • 12 ounces Brussels sprouts, rinsed, ends trimmed, rough outer leaves removed
  • 1 clove garlic, whole
  • 2 Tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 2 Tbsp balsamic cream
  • 2 Tbsp chopped hazelnuts


  1. Preheat oven to 350°F.
  2. Place Brussels sprouts in a cast iron pan with the garlic whole.
  3. Toss with extra virgin olive oil so that the sprouts are well coated. Sprinkle generously with salt and black pepper.
  4. Put Brussels sprouts in the oven and cook for about 18-20 minutes, stirring occasionally so that the sprouts get coated with the oil in the pan and evenly cooked.
  5. Remove cast iron from the oven, paying attention because it is heavy and hot and evenly drizzle with balsamic cream and chopped hazelnuts
  6. Return baking sheet to oven and bake for about 10 more minutes, or until sprouts are as browned and caramelized as desired.


  • Serving Size: 3 side servings
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