Roasted Brussels Sprouts With Hazelnut Brown Butter

"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)."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by GaylaJ photo by GaylaJ
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Position rack in bottom third of oven and preheat to 450°F.
  • Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
  • Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
  • Return 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).
  • Note: I used quite a bit more butter and added extra hazelnuts.

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Reviews

  1. Dh is allergic to hazelnuts so we had this with walnuts. Really easy, really delicious.
     
  2. I love Brussels sprouts and I love hazelnuts, so was pleased to find a recipe with both. The browned butter is just a perfect addition to these. As you noted, more butter is a good addition. I used about a tablespoon and a half, but think 2 tablespoons would have been better. Thanks for sharing Gayla.
     
  3. Another big hit at the Thanksgiving table! I made this exactly as called for and people loved it. Next time I might cook it a little longer, and definitely use a bit more butter. Mine did not quite get brown in the time the recipe called for, but I didn't want to risk burning it before the sprouts and nuts went in. Perhaps some fresh parm over top next time?
     
  4. I didn't have the hazelnuts on had so I had to omit them. I quite prefer this method of using butter instead of olive oil. Not dietary but the best tasting brussel sprouts I've ever made. My husband OOO'd and AWE'd the whole time he ate them. I used 2 TBS of butter and a little extra salt and pepper. MMMM! Thanks for posting! Next time will make sure I have the nuts on had as I bet it's even more spectacular with them!
     
  5. The brussel sprouts were terrific prepared this way. I loved the flavor that the hazelnuts added to the dish. Thanks for sharing. Made for What's on the Menu tag game.
     
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Tweaks

  1. I brought these to our family Christmas party and they were gone in a flash. I had more than a few people tell me they were the best they had ever had. I doubled the butter and added walnuts instead...but they were easy to make and delicious!
     
  2. I didn't have the hazelnuts on had so I had to omit them. I quite prefer this method of using butter instead of olive oil. Not dietary but the best tasting brussel sprouts I've ever made. My husband OOO'd and AWE'd the whole time he ate them. I used 2 TBS of butter and a little extra salt and pepper. MMMM! Thanks for posting! Next time will make sure I have the nuts on had as I bet it's even more spectacular with them!
     

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