Roasted Brussels Sprouts with Hazelnut Brown Butter

10 Reviews
From: EatingWell Magazine October/November 2006

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.

Ingredients 4 servings

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

Preparation

  • Active

  • Ready In

  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. 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 information

  • Serving size: 3/4 cup
  • Per serving: 112 calories; 8 g fat(2 g sat); 4 g fiber; 9 g carbohydrates; 4 g protein; 76 mcg folate; 8 mg cholesterol; 2 g sugars; 0 g added sugars; 969 IU vitamin A; 71 mg vitamin C; 51 mg calcium; 2 mg iron; 170 mg sodium; 410 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1 1/2 fat

Reviews 10

November 21, 2014
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By: EatingWell User
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
January 01, 2010
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By: EatingWell User
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.
December 02, 2009
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By: bethramage
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.
November 05, 2009
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By: conifer1978
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!
September 21, 2009
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By: EatingWell User
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
September 21, 2009
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By: EatingWell User
Added pancetta to the recipe for Thanksgiving dinner. I know it added calories but was delicious! Anonymous, Chicago, IL
September 21, 2009
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By: EatingWell User
Used sliced almonds instead of hazlenuts. Excellent taste. Sara, Colchester, VT
September 21, 2009
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By: EatingWell User
I could actually use that and substitute Fleischmann's parev for the butter Anonymous, woodbridge, cT
September 21, 2009
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By: EatingWell User
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