Currant & Hazelnut Brussels Sprouts
I'm Ella, a London-based food blogger who makes cooking simple and focuses on healthy recipes. I'm passionate about helping others enjoy nutritious meals that are easy and fun to make.
Santa Anna•
April 19, 2025
Sharpened with mustard and sweetened by currants, these Brussels sprouts leave no flavor box unchecked. It’s not just about taste, though—texture matters too. That’s why we double down on toasted hazelnuts as a crunchy garnish and to help thicken the sauce. For a nut-free alternative, simply swap in pepitas.
Ingredients (13)
Ingredients (13)
Instructions
Preheat oven to 425 °F.
On a parchment-lined baking sheet, toss Brussels sprouts (1 ½ lb) with oil (2 Tbsp), salt (to taste) & pepper (to taste); keep to one side.
On the other side, toss shallots (1) with oil (2 Tbsp), salt (to taste) & pepper (to taste)
Roast until crispy, 10 mins. Set aside & cool.
Soak hazelnuts (½ cup) & currants (½ cup) in warm water, 10 mins; strain but reserve a little water.
Mustard sauce
In a high speed blender, blend ½ roasted shallots, soaked hazelnuts & currants, lemon juice (2 Tbsp) & zest (1 Tbsp), cayenne (½ tsp), onion powder (1 tsp) & oil (2 Tbsp); add reserved water as needed to thin the sauce.
Fold in mustard (2 Tbsp). Season with salt (to taste) & pepper (to taste).
Toss Brussels sprouts & remaining shallots with mustard sauce; garnish with hazelnuts, currants & lemon zest.
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