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Roasted Brussel Sprouts with Toasted Hazelnuts & Lavender

Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour
Author Eva Kosmas Flores


Roasted Brussel Sprouts

  • 1 and ½ lbs Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon brown sugar

Toasted Hazelnuts & Lavender

  • 1 tablespoon plus 1 teaspoon brown sugar
  • 1 tablespoon butter
  • 1 cup hazelnuts
  • 1 teaspoon dried lavender
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • parchment paper


  1. Preheat the oven to 400 degrees Fahrenheit. To prepare the brussel sprouts, cut them in half and then toss them with the olive oil, salt, pepper, and brown sugar. Evenly spread them out in a baking pan and roast them for 35-40 minutes, or until they’re crisp and lightly browned on the outside and soft on the inside.
  2. While they're roasting, melt the butter and sugar in a medium-sized frying pan over medium heat, stirring to incorporate the sugar. Once the sugar has melted, add the nuts and stir to coat them in the mixture. Let them sit in the pan for a couple minutes until they start smelling toasty, then stir it up again. Keep stirring every few minutes until most of the nuts are lightly browned and toasted on part of their surface and the pan is very aromatic with the smell of toasted nuts. Stir in the lavender and let the pan toast for 1 minute more. Remove the pan from the heat and empty the mixture onto a large baking sheet lined with parchment paper. Smooth it out so the nuts are in one layer, then sprinkle the salt and nutmeg over the mixture. Place them in the freezer for 10 minutes to get hard and crunchy, then remove them and break the sheet of nuts apart with your hands.
  3. When the brussel sprouts are finished roasting, remove them from the oven and toss with the candied hazelnuts and lavender before serving.