Roasted Brussels Sprouts with Hazelnut Brown Butter

Rating: 5 stars
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Browning butter brings out a mellow nuttiness that complements the strong flavor of the sprouts. Browned butter can be an excellent flavor addition to any sauté. Source: EatingWell Magazine, October/November 2006

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Ingredients

Directions

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

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  • 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. 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.

Nutrition Facts

Serving Size: 3/4 cup
Per Serving:
112 calories; 7.8 g total fat; 2.3 g saturated fat; 8 mg cholesterol; 170 mg sodium. 410 mg potassium; 9.3 g carbohydrates; 3.7 g fiber; 2 g sugar; 4 g protein; 969 IU vitamin a iu; 71 mg vitamin c; 76 mcg folate; 51 mg calcium; 2 mg iron; 35 mg magnesium;
Exchanges:

1 1/2 vegetable, 1 1/2 fat

Reviews (10)

Read More Reviews
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
11/21/2014
Thanks EatingWell! Husband Now Likes Brussels Sprouts! This really makes the best of a fresh seasonal veggie. Furthermore it's simple (ie. non-intimidating) enough for my husband to make himself and that converted his thinking on Brussels sprouts. He's long been a hater but now he likes them. We do it with walnuts which are always on hand and it's still amazing. Pros: Quick easy so tasty good for fresh Cons: Not for you if you prefer to 'hide' vegetables in dishes Read More
EatingWell User
Rating: 5 stars
10/31/2011
Everyone I know loves this Brussels Sprouts recipe even those who profess to not like Brussels Sprouts! But of course like every just about Eating Well vegetable recipe I use a LOT more butter (or heavy cream) than specified in the original recipe. Anna San Diego CA Read More
EatingWell User
Rating: 5 stars
10/31/2011
Added pancetta to the recipe for Thanksgiving dinner. I know it added calories but was delicious! Anonymous Chicago IL Read More
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EatingWell User
Rating: 5 stars
10/31/2011
Used sliced almonds instead of hazlenuts. Excellent taste. Sara Colchester VT Read More
EatingWell User
Rating: 5 stars
10/31/2011
I could actually use that and substitute Fleischmann's parev for the butter Anonymous woodbridge cT Read More
EatingWell User
Rating: 5 stars
10/31/2011
I agree. We all loved this recipe and want to try more Brussels sprouts dishes this fall. Maybe I'll bring this one to Thanksgiving this year! Anonymous Trumbull CT Read More
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EatingWell User
Rating: 5 stars
10/31/2011
I LIKE Brussels Sprouts but until I had them cooked this way I could never say that I LOVED them. This has got to be the best veggie recipe on the planet. Heather Trenton Mi Read More
conifer1978@yahoo.com
Rating: 5 stars
10/30/2011
I have been trying to find recipes to get my 5 year old to eat more veggies and he LOVED these. He went so far as to ask me to save some for his lunch at school the next day. I'll be making these a lot from now on! Read More
bethramage@gmail.com
Rating: 5 stars
10/30/2011
Excellent and easy. This one moves to high rotation in the fall. I find that the 1T of butter browns quicker than the recipe states in my oven. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I followed the recipe exactly however they came out more dry however the flavoring with hazelnuts and butter are good. Next time I will at least double the amount of butter the recipe calls for to make sure it doesn't dry out the brussel sprouts while roasting in the oven. Read More
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