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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, December 10, 2013

Honey-Balsamic Glazed Brussels Sprouts with toasted Hazelnuts by Steven Dolby

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(Serves 3-4 people)
620g Brussels sprouts (trimmed and halved)
4 Tbsp olive oil
1/4 Cup balsamic vinegar
2 Tbsp honey
Good pinch of salt
40g Hazelnuts

1. Preheat oven to 400 degree F.

2. On a roasting tray, drizzle olive oil and place the Brussels sprouts.
3. Add balsamic vinegar, honey, salt, and mix to coat well.
4. Pop the roasting tray in oven and cook for 20-25 minutes.
5. Into a pan, add hazelnuts and toast over low flame for 5-6 minutes. Then, transfer to a mortar and pestle and grind lightly.

6. Into a bowl, transfer the Brussels sprouts, sprinkle hazelnut and salt on top.

7. Drizzle a touch of olive oil and serve immediately.



  1. Its a new recipe for me, and I can't wait to try it. Thanks and God Bless from personal chef in austin.

    1. Thank you, glad you like the recipe :)