Roasted Brussels Sprouts with Hazelnut Brown Butter

4.2 (23)
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.

Yield: 4 servings, 3/4 cup each
Active Time: 10
Total Time: 25


  • 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 Per Serving

calories 115
fat 8 g (2 g sat, 3 g mono)
cholesterol 8 mg
carbohydrates 10 g
protein 4 g
fiber 4 g
sodium 172 mg
potassium 441 mg

Nutrition Bonus Vitamin K (216% daily value), Vitamin C (130% dv), Folate & Vitamin A (20% dv).

Carbohydrate Serving 1/2

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

From EatingWell October/November 2006