Brussels Sprouts with Pear and Hazelnuts

Recipe: Je Mange La Ville | Photo: Je Mange La Ville
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Yield: Serves 2-4


  • 1 tbsp olive oil + more for drizzling
  • 1 shallot, diced
  • 1 large garlic clove, minced
  • 12 oz Brussels Sprouts
  • Salt & pepper
  • 1/3 cup hazelnuts, toasted and as much of the brown skin removed as possible
  • 1 red-skinned pear (mainly for color, you could use any kind of pear)
  • Balsamic Vinegar, for drizzling
  • Parmesan cheese wedge, for shaving


Cut the stem off each brussels sprout and cut it in half. Then slice vertically so that you have strips of sprouts.

Heat a pan over medium heat and add the olive oil. Add the shallot and garlic and cook for 2-3 minutes until the onion is a little soft. Add the brussels sprouts, along with a sprinkle of salt and pepper, and cook for about 5-7 minutes, until they start to get a little color.

Add the diced pear and hazelnuts and cook for about two more minutes. Drizzle about a tablespoon of balsamic vinegar in the pan and stir

Add to a large serving bowl and garnish with shaved Parmesan cheese and perhaps a drizzle more of balsamic vinegar.

Click here for the recipe on Je Mange La Ville’s blog.