Brussels Sprouts with Currants and Toasted Hazelnuts


Brussels sprouts are one of my favorite vegetables. My stepdad used to make them all the time when I was young, so I’ve had a constant vegetable love affair with these tiny cabbage look-alikes. They are, in fact part of the cabbage family. I love simply roasting brussels sprouts with olive oil and good sea salt. I love braising them, or just steaming them and tossing with fresh herbs and salt. The options are endless, but I made these ones shaved with added sweetness from apple cider-soaked currants and a nutty crunch from warm, toasted hazelnuts.

I used my Vitamix to “shave” the Brussels sprouts, but you could use a food processor or hand slice them very finely.

Tiny sweet currants are soaked 30 minutes in warm apple cider.

P1030274The shaved Brussels are sauteed in an olive oil and butter combination.

P1030275Toast your hazelnuts and rub in a kitchen towel to easily remove skins. Heat them with the currants.

P1030276The flavor is finished with balsamic vinegar giving this star side dish a nice punch.


RECIPE, adapted from Bon Appetit 


  • 1/2 cup apple cider
  • 1/2 cup dried currants
  • 1 1/2 pound Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1/2 cup raw hazelnuts, toasted, skins removed
  • 5 tablespoons butter
  • 1 1/2 tablespoons balsamic vinegar


  • Bring cider to a boil in a small saucepan. Remove from heat. Add currants and soak for 30 minutes. 
  • Using processor, or Vitamix, push brussels sprouts into feeding tube to slice.
  • *Both steps above can be done a day in advance. Cover and chill your currants and wrap brussels in paper towels and seal in a bag in the refrigerator.
  • Toast hazelnuts in 350 degree oven for 10-15 minutes. To remove skins, wrap hot nuts in kitchen towel and rub together. Don’t worry about skins that don’t come off. Set aside.
  • Heat olive oil in your skillet and swirl to cover pan.
  • Over medium-high heat, add your shaved brussels sprouts. Saute and let them wilt, about 3 minutes.
  • Add 1/2 cup water and butter. Saute until most of the liquid has evaporated and the brussels sprouts are tender but still bright green. Add more water if needed.
  • Stir in nuts, currants, and vinegar; saute until heated through, about 2 minutes.
  • Season with salt and pepper.
  • Transfer to serving bowl.

2 thoughts on “Brussels Sprouts with Currants and Toasted Hazelnuts

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