
By Sandra Anna Sloma
Crispy Brussels Sprouts with Cheese Cream, Honey, Lemon, and Hazelnuts
5 steps
Prep:20minCook:20min
I love Brussels sprouts in almost any form. Maybe not overcooked and boring, but what a versatile little cabbage this is! This dish is perfect on the Christmas table. As a snack or small plate in between. The combination of crispy Brussels sprouts, sweetness, acidity, a little chili heat, and cheesy cream makes it so you can convert even the biggest Brussels sprout skeptic.
Updated at: Fri, 11 Jul 2025 11:37:58 GMT
Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
5
Low
Nutrition per serving
Calories368.6 kcal (18%)
Total Fat31.3 g (45%)
Carbs16.3 g (6%)
Sugars5.7 g (6%)
Protein9.7 g (19%)
Sodium429.5 mg (21%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
for the brussel sprouts

3 Tbsphazelnuts

500gBrussels sprouts

2 Tbspolive oil

2 Tbspbutter

3 pinchessalt

1 tspliquid honey

3 pincheschili flakes
for the cheese cream

0.5 dlgrated parmesan

0.5garlic clove

1 bunchflat-leaf parsley
small

0.5lemon
zest and juice from

100gcream cheese

3 Tbspcrème fraîche

1 pinchsalt
for serving
Instructions
Step 1
Make the cheese cream: Grate parmesan and place in a bowl. Grate the garlic and chop the parsley. Mix together with lemon zest, lemon juice, cream cheese, crème fraîche, and salt. Set aside until serving.
Step 2
Roast the hazelnuts and chop them coarsely.
Step 3
Halve the Brussels sprouts and remove any tough outer leaves.
Step 4
Heat the olive oil in a frying pan and fry the Brussels sprouts cut side down until nicely browned. Click in butter and season with salt. Drizzle with honey and chili flakes and fry together for a while until everything is mixed.
Step 5
Spread the cheese cream on a platter. Top with Brussels sprouts, roasted nuts, and some extra grated parmesan and flat-leaf parsley.
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