Roasted Brussels Sprouts with Hazelnut Brown Butter

Here’s a way of cooking Brussels sprouts that, in my experience, takes the prize for converting those who are Brussels-sprouts averse into loving fans. Browning butter brings out a mellow nuttiness that complements the flavor of the sprouts, and the hazelnuts add a nice and savory crunch.

INGREDIENTS
1 tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
Freshly ground pepper to taste
3 tablespoons water

1. Position rack in bottom third of oven; preheat to 450 F.

2. Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper.

3. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Recipe Nutrition: Yield: 4 servings, 3/4 cup each.
Per serving: 115 calories; 8 g fat (2 g saturated fat, 3g mono unsaturated fat); 8 mg cholesterol; 10 g carbohydrates; 4 g protein; 4 g fiber; 172 mg sodium; 441 mg potassium.
Nutrition Bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Folate & Vitamin A (20% dv).
1/2 Carbohydrate Servings.
Exchanges: 1 1/2 vegetable, 1 1/2 fat.

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19 comments

W. C
W. C28 days ago

Thanks.

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William C
William Cabout a month ago

Thank you.

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Anne P.
Anne P4 years ago

Oh wow, I must try vegan versions of the Pumpkin Mac & Cheese and Hazelnut Brussels Sprouts. Thanks for the recipes, Mel!

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Faye Swan
Faye Swan4 years ago

We get some sprouts that are quite large. They seem milder and we just cut them in half, sauté with onions, and mushrooms and add red or green pesto.

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Duane B.
.4 years ago

Thank you for sharing.

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J.L. A.
JL A4 years ago

sounds better than boiled

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Sue Matheson
Sue Matheson4 years ago

thanks

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Rebecca F.
.4 years ago

I'll have to try this!

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KS Goh
KS Goh4 years ago

Thanks for the article.

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Michele Wilkinson

Thank you

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