Brussels sprout, leek and hazelnut sauté

September 11, 2011 (Last Updated: January 11, 2019)

Brussels sprout, leek and hazelnut sauté

Serves: 4
Cooking Time: 10 mins


  • 500g Brussels sprouts, halved
  • 15ml (1 tbsp) butter
  • 5ml (1 tsp) fresh ginger, finely grated
  • 250g leeks, sliced
  • 20ml (4 tsp) olive/avocado oil
  • 50g hazelnuts, roughly chopped
  • 5ml (1 tsp) sesame oil
  • salt and freshly ground black pepper, to taste



Blanch the sprouts in boiling water for 2 minutes, drain and plunge into iced water. Drain and dry well.


Melt the butter in a wide pan and cook the ginger and leeks over a low heat. Add the oil and increase the temperature. Add the sprouts and sauté for 4 – 5 minutes.


Add the hazelnuts and sesame oil and toss to combine. Season and serve.

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