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.
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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