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Orange-Carrot Brussels Sprouts with Shiitake Mushrooms and Hazelnuts

Hearty Brussels sprouts and shiitake mushrooms get an extra dose of vitamin C, vitamin A, beta-carotene and flavor from Bolthouse Farms Orange + Carrot juice in this simple side dish recipe. Toasted hazelnuts add a crunchy finish. Serve it with chicken, fish or an egg on top!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 as a side dish
Author Kath Younger


  • 1 pound Brussels sprouts ends trimmed and halved
  • 2 cups 5 ounces shiitake mushrooms, sliced
  • 1/3 cup hazelnuts chopped
  • 3/4 cup Bolthouse Farms Orange + Carrot Juice
  • 1 tbsp butter
  • 1-1.5 cups water
  • Salt + pepper to taste


  • In a skillet set to medium heat, toast hazelnuts for about 5 minutes, until they Add one tablespoon of butter to pan, still on medium heat, and add sliced mushrooms along with a pinch of salt. Saute for 3-5 minutes, until mushrooms are brown. Remove and set aside.
  • Add trimmed and halved Brussels sprouts to pan along with a half cup of water. Allow sprouts to simmer in the water, adding more a half cup at a time. After 10-15 minutes, when sprouts are fork-tender and cooked through, drain any remaining water, if necessary. Season with salt.
  • Add back mushrooms.
  • While still on medium heat, add juice to sprouts. Juice will bubble and reduce. Continue stirring and cook until juice is mostly reduced, about 5 minutes.
  • Season with salt and black pepper to taste.
  • Transfer to serving bowl or plates and top with hazelnuts.