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Crispy Brussels Sprouts with Spicy Hazelnut Breadcrumbs & Butter Bean Mash
2 Serving Dinner

Crispy Brussels Sprouts

with Spicy Hazelnut Breadcrumbs & Butter Bean Mash

Tags: High-Protein <600 Calories Soy-Free Chef's Choice Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
500
FAT
18g
CARBOHYDRATES
63g
PROTEIN
24g

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INGREDIENTS

  1. 12 oz Brussels sprouts, trimmed and halved
  2. 6 oz broccoli florets
  3. 2 tsp smoked paprika
  4. ¼ cup panko breadcrumbs
  5. ¼ cup hazelnuts, chopped
  6. 1 tsp crushed Aleppo pepper
  7. 1 lemon, zested and juiced (divided)
  8. 13.4 oz butter beans, drained and rinsed
  9. ¼ cup romesco sauce
  10. 3 tbsp + 1 tsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nut (almond, hazelnut), wheat
Tools: Large nonstick skillet, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
500
FAT
18g
CARBOHYDRATES
63g
PROTEIN
24g

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INSTRUCTIONS

1
Roast the Brussels sprouts and broccoli

Preheat oven to 450°F. Combine Brussels sprouts, broccoli, 2 tbsp olive oil, smoked paprika, and a pinch of salt and pepper on foil-lined baking sheet and toss. Arrange Brussels sprouts, cut side down, and roast until sprouts and broccoli are browned and crisp in places, 12 to 14 minutes.

2
Make the spicy hazelnut breadcrumbs

Combine breadcrumbs, hazelnuts, Aleppo pepper, 1 tsp olive oil and a pinch of salt and pepper in large nonstick skillet and cook over medium heat until breadcrumbs are toasted, 3 to 5 minutes. Transfer to small bowl, add lemon zest, and stir to combine. Wipe skillet clean.

3
Make the butter bean mash

Add butter beans, ¼ cup water, 1 tbsp olive oil, and ½ tsp salt to same skillet. Cook over medium heat until warmed through, 2 to 5 minutes, using back of spoon to mash beans until few whole beans remain (they do not need to be smooth). Stir in just half the lemon juice and season to taste with salt and pepper.

4
Serve

Divide butter bean mash between bowls. Top with crispy Brussels sprouts and broccoli, drizzle with romesco, and sprinkle with spicy hazelnut breadcrumbs. Dig in!

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