Grilled Brussels sprouts with nduja and hazelnuts recipe

Grilled Brussels sprouts with nduja and hazelnuts recipe

The tastiest winter 'salad' with only five ingredients and 15 minutes in the oven.

Sam Mannering

The tastiest winter ‘salad’ with only five ingredients and 15 minutes in the oven.

This is a nice little idea. The key with Brussels sprouts is not to overcook them — you want a little crispy in the center. If you can’t find nduja in the supermarket, check online at Sabato – they do a fantastic job.

Brussels Sprouts WITH NDUJA AND HAZELNUT

PREPARATION TIME: 5 MINUTES

COOKING TIME: 15 MINUTES

SERVES: 3-4 as a side

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INGREDIENTS

400 g Brussels sprouts, washed

Olive oil

2 tablespoons nduja

Sea salt and black pepper

Half lemon – juice and zest

Small handful of roasted hazelnuts, roughly chopped

Method

  1. Preheat the oven to 200C on a hot air grill. Remove the ends of the Brussels sprouts, halve them and set aside for a minute.

  2. In an ovenproof pan over medium-high heat, add about 2 tbsp olive oil. Let it heat up before adding the nduja. Fry gently for a minute or so until the nduja has melted and broken down.

  3. Add the halved Brussels sprouts and a generous seasoning of salt and pepper. Stir everything together so that the sprouts are well coated, then cook for a few more minutes.

  4. Slide into the oven for a quick grill so the sprouts get a little crispy – but make sure they don’t burn. Give them about 5-8 minutes.

  5. Remove from oven and transfer to a warm dish. Squeeze a little lemon juice over it and add a little zest. Divide the hazelnuts on top and serve immediately.