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Brussels Sprouts Saute

  • Author: Serena Ball, MS, RD
  • Yield: 4-6 servings 1x


An easy copycat version of the Trader Joe’s seasonal favorite Brussels Sprouts Saute kit – created by a Trader Joe’s insider.


  • 1 lemon
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, minced or grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon black pepper
  • 1 pound Brussels sprouts, quartered or sliced ¼-inch thick 
  • 1/3 cup hazelnuts, plus two tablespoons divided, chopped 
  •  1 oz shaved parmesan cheese


Using a Microplane or citrus zester, grate the zest from the lemon into a jar; cut the lemon in half and squeeze in juice from half of the lemon, about 1 1/2 tablespoons. 

To a jar with a lid, add ¼ cup olive oil, garlic, Dijon mustard, salt and pepper. Close the jar and shake to mix

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the brussel sprouts and saute for 2-4 minutes, stirring only after a few are browned, but most are still tender-crisp. Add the hazelnuts to the skillet. Saute an additional 2 to 4 minutes. Add the vinaigrette from the jar. Saute an additional 2 minutes. Sprinkle with parmesan cheese, garnish with leftover hazelnuts, and serve.


  • Serving Size:
  • Calories: 215
  • Sugar: 2.1 g
  • Sodium: 200.8 mg
  • Fat: 19.4 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 8.5 g
  • Fiber: 3.5 g
  • Protein: 5.4 g
  • Cholesterol: 3.4 mg