Roasted Brussels Sprouts With Hazelnut Brown Butter

5.0(8)

Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).

by GaylaJ·published 2006-11-02

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Vegetable

Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

119 kcal

Ingredients (6)

serves

1 tablespoon butter (only real butter-no substitutes)butter
1 lb Brussels sprout, trimmed and quarteredbrussels-sprout
1/4 cup chopped hazelnutshazelnut
1/4 teaspoon saltsalt
fresh ground pepperpepper
3 tablespoons waterwater

Instructions (5 steps)

01Position rack in bottom third of oven and preheat to 450°F.
02Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
03Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
04Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
05Note: I used quite a bit more butter and added extra hazelnuts.

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Rich recipe — supports nutrition-aware planning.