Roasted Brussels Sprouts with Hazelnut Brown Butter

Staff Writer
Roasted Brussels Sprouts with Hazelnut Brown Butter
Roasted Brussels Sprouts With Hazelnut Brown Butter
Recipe Rehab

Roasted Brussels Sprouts With Hazelnut Brown Butter

Browning butter brings out a mellow nuttiness that complements the strong flavor of the sprouts, a perfect side dish for Thanksgiving or any other time of year.

Ready in
31 m
4
Servings
120
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon butter
  • 1 Pound Brussels sprouts, trimmed and quartered
  • 1/4 Cup hazelnuts, chopped
  • 1/4 Teaspoon salt
  • Freshly ground black pepper, to taste
  • 3 Tablespoons water

Directions

Position a rack in bottom third of the oven and preheat to 450 degrees.

Place the butter on a large rimmed baking sheet and roast until the butter is melted, browned, and fragrant, 4-5 minutes. Remove the baking sheet from the oven. Toss the Brussels sprouts and hazelnuts with the browned butter and season with the salt and pepper, to taste.

Return to the oven and roast for 7 minutes. Sprinkle with the water, toss, and continue roasting until the sprouts are tender and browned lightly, 7-9 more minutes.

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
8g
12%
Sugar
3g
N/A
Saturated Fat
2g
11%
Cholesterol
8mg
3%
Protein
5g
10%
Carbs
12g
4%
Vitamin A
68µg
8%
Vitamin B6
0.3mg
14.5%
Vitamin C
97mg
100%
Vitamin E
2mg
11%
Vitamin K
203µg
100%
Calcium
59mg
6%
Fiber
5g
20%
Folate (food)
77µg
N/A
Folate equivalent (total)
77µg
19%
Iron
2mg
11%
Magnesium
39mg
10%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
4.9%
Phosphorus
101mg
14%
Polyunsaturated
0.9g
N/A
Potassium
496mg
14%
Riboflavin (B2)
0.1mg
6.6%
Sodium
175mg
7%
Thiamin (B1)
0.2mg
13.6%
Trans
0.1g
N/A
Zinc
0.7mg
4.4%

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