Roasted Brussels Sprouts with Hazelnut Brown Butter

From EatingWell: October/November 2006 — Subscribe Now!

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.

READER'S COMMENT:

"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! "

Roasted Brussels Sprouts with Hazelnut Brown Butter Recipe

Comments

Comment	Posted
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! conifer1978	2 weeks 2 days ago
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	8 weeks 5 days ago
Added pancetta to the recipe for Thanksgiving dinner. I know it added calories but was delicious! Anonymous, Chicago, IL	8 weeks 5 days ago
Used sliced almonds instead of hazlenuts. Excellent taste. Sara, Colchester, VT	8 weeks 5 days ago
I could actually use that and substitute Fleischmann's parev for the butter Anonymous, woodbridge, cT	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago