• mollyhodgen

Caramelised Sprouts with Dolcelatte and Hazelnuts

I'm not actually a huge fan of blue cheese unless in tiny doses. Dolcelatte, however, must be just about mild enough for me because this dish was a huge success. You can definitely enjoy this for a light-ish main, or stir in some fresh gnocchi to make it a little more substantial. Add a sprinkling of lemon zest and a dusting of parmesan and you are on to a winner.

Caramelised Sprouts with Dolcelatte and Hazelnuts


Serves 4 as a side, 2 as a main

45 minutes to prep and cook


450g sprouts, outer leaves removed and halved

2 tbsp olive oil

60g dolcelatte, cut into small pieces

25g hazelnuts, chopped in half

Knob of butter (optional)



1. Heat the oven to 160 degrees (celsius). Place the sprouts in a roasting tin large enough to spread in a single layer before coating in the olive oil and some seasoning. After 30 minutes remove the sprouts from the oven before stirring in the butter (if using) and then returning to the oven for a further 10 minutes.

2. Meanwhile, place the hazelnuts on a baking tray and add to the oven for the final 10 minutes of cooking.

3. Remove the sprouts and hazelnuts from the oven when both are starting to turn golden. Blob the dolcelatte evenly over the sprouts whilst still warm so that the cheese melts a little. Sprinkle the nuts over the top and serve immediately.

**Top tip. Cooking time will vary according to size of the sprout. You are looking for a nice golden brown colour. Just before you think they are done, think about adding the nuts.

Caramelised Sprouts with Dolcelatte and Hazelnuts