- 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
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.