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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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7 comments
add your comment »This is now the way I cook brussels sprouts all the time. My husband and I have been wanting to find a great way to cook them for a while. This recipe sounds like a bit of work, but it isn't at all. This is very easy to make. Thanks!
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great when you put in microwaves bags and steam for 4 minutes with a little garlic and sea salt! Yummy
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I LOVE Brussels sprouts!! Thanks for another way to serve them.
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One common fault in cooking Brussels sprouts is over cooking, which ruins their good flavor. It may be that a bad response to Brussels sprouts may result simply from cooking them too long. The excess time makes a big difference. When a fork penetrates to the center without difficulty they are done. Five minutes or so is generally enough.
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As for even more "work": you can peel off the leaves and stir fry them with a little sea salt and pepper and at the end a dash of balsamic vinegar. I do not like Brussels sprouts much (my mother boiled the youknowwhat out of them and they tasted like that too), but when you take them apart like this (leave the center intact or cut in half, but trim the stalk) they taste like an entirely different vegetable.
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sounds like a lot of work when you can just grill them the same way on top of the stove-- thanks!
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yum yum, can't wait to try this!
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