Roasted Brussels Sprouts with Hazelnut Brown Butter

Roasted Brussels Sprouts with Hazelnut Brown Butter

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.

From EatingWell: October/November 2006
Yield: 4 servings, 3/4 cup each
Active Time: 10
Total Time: 25


  1. 1 tablespoon butter
  2. 1 pound Brussels sprouts, trimmed and quartered
  3. 1/4 cup chopped hazelnuts
  4. 1/4 teaspoon salt
  5. Freshly ground pepper, to taste
  6. 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 Per Serving: 115 calories; 8 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 10 g carbohydrates; 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