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.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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. 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: Per serving: 115 calories; 8 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 10 g carbohydrate; 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 Serving

Exchanges: 1 1/2 vegetable, 1 1/2 fat

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

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

I could actually use that and substitute Fleischmann's parev for the butter

Anonymous, woodbridge, cT

Used sliced almonds instead of hazlenuts. Excellent taste.

Sara, Colchester, VT