Hazelnut Brown Butter Brussels Sprouts have a delicious nutty and subtly sweet flavor. They’re pretty much impossible not to love! 
You really can’t go wrong when you roast brussels sprouts at a very high temperature in the oven with some type of fat.
Whether it’s olive oil, bacon grease, coconut oil, or in this case, butter, they will caramelize beautifully and become sweet and crispy.
Keys that make this so delicious . . .
I had you at “brown butter,” right? The brown butter alone is reason to make this recipe.
Really, the two keys to success here are the oven temperature and the brown butter. The nutty-sweet flavor from browning the butter is amazing with the caramelized hearty sprouts. The hazelnuts are delicious and the icing on the cake, if you will.
This could be the recipe that will turn you, if you think you don’t like this lovely vegetable. It’s that good.
What to Serve with Them
They are amazing alongside all sorts of meat and chicken dishes during the fall and winter months. However, I especially love to serve these as part of a Thanksgiving feast. Here are a few recipes that are delicious with them:
- Smoky Bacon Roasted Turkey
- Smashed Herb Garlic Potatoes
- Spiced Cranberry Sauce
- Cornbread Stuffing with Pecans
This is the quintessential, super yummy brussels sprouts side dish for Thanksgiving. And they’re quick and easy to prepare!
Recipe Tips
- Do not throw away any of the leaves that fall off of the brussels sprouts — roast them with everything else. Some will become too dark to eat, but others will be the most delicious brussels sprouts “chips” ever!
- Try to chop the hazelnuts and finely as possible. The flavor will spread throughout the recipe a little better this way, and if chunks of the nuts are too big, they could burn.
Can you make them ahead of time?
Yes!
- You can make them in the morning and reheat for dinner. (No need to refrigerate in between.)
- Or, the day before you can make them up to the step just before they go in the oven, keeping them refrigerated, covered tightly in between. Then follow the roasting instructions about 30 minutes before you’re ready to serve.
I hope you love these Hazelnut Brown Butter Brussels Sprouts as much as my family and I do!
Hazelnut Brown Butter Brussels Sprouts
Ingredients
- 1 pound brussels sprouts, washed and dried
- 4 tablespoons unsalted butter
- 2 tablespoons blanched hazelnuts, super finely chopped
- 2 teaspoons lemon juice
- salt and freshly ground black pepper
Instructions
- Set the oven and prepare pan. Preheat the oven to 450°F and line a baking sheet with foil. Set aside.
- Prepare brussels sprouts. Trim the ends from the brussles sprouts, and slice them in half if they're small, and in fourths if they're larger. Add them to a large mixing bowl and set aside.
- Make the sauce and mix with sprouts. In a small sauté pan, melt the butter with the hazelnuts. Let it cook over low-medium heat just until it begins to brown, about 3 minutes after the butter melts. (Keep a close eye on this!) Mix in the lemon juice and pour it over the brussels sprouts and mix.
- Roast. Add the sprouts to the foil-lined baking sheet and spread them out evenly. Use a rubber spatula to get all of the brown butter and nuts out of the bowl and onto the sprouts. Sprinkle lightly with salt and pepper.Place the baking sheet in the preheated 450°F oven and roast until the sprouts are golden brown and tender, about 20 minutes. They should be flipped/stirred mid-way through the cooking process. Cooking times may vary!
- Season and serve. Season to taste with salt. (Here's How to Season to Taste.) Serve.
Notes
angiesrecipes says
I have been eating lots of brussels sprouts lately and my tummy starts to fight against it LOL…but I still want to have some more of yours! Looks so good!
valentina says
Thanks, Angie. 🙂 ~Valentina
Gerry says
Where does lemon juice go After roasting or mixed in to brutal sprout before cooking
valentina says
Hi Gerry. Thanks so much for writing in and for catching this! As a one woman show over here, sometimes I miss something. 🙂
The lemon juice gets mixed into the butter/hazelnut mixture, just before pouring it over the brussels sprouts. (I’ve just edited it in the recipe.) Much appreciated and hope you enjoy! 🙂 ~Valentina
Liz says
Brown butter???!!! YUM! I can never have too many Brussels sprouts recipes and I love, love this recipe.
valentina says
Thanks so much, Liz. 😀 ~Valentina
Dawn - Girl Heart Food says
I’m convinced brown butter makes everything tastier! I’m such a huge fan of brussels sprouts and you’ve certainly taken them to another level with nuts and brown butter! These have to make an appearance on our table soon. Hubby would love them too 🙂 Pinned! Have a lovely week ahead!
valentina says
Thanks, Dawn. I hope you both love them! 🙂 ~Valentina
Mimi says
Oh my goodness this is wonderful. I grew up with browned butter, sort of like cream. My son in law was recently here and wanted to make an omelet. He asked me why in the world I got out cream! Why wouldn’t you put cream in with eggs?!! Anyway, this recipe is really nice, especially because hazelnuts are my favorite! Especially this time of year.
valentina says
Thanks so much, Mimi. I’m so with you on the cream and hazelnuts are my favorite, too! 🙂 ~Valentina
Kim Lange says
Browned butter and hazelnuts is a super yummy combo to add to those roasted brussel sprouts. I love brussel sprouts in just about everything, so pinning for later! xo Thanks for the recipe! YUM!
valentina says
It is a good combo. If I do say so myself. 😉 Thank you, Kim! 🙂 ~Valentina
David @ Spiced says
I absolutely love roasted Brussels! I didn’t grow up eating Brussels, so I always steered clear of them…but now I’ve discovered the wonder of roasting them up. I gotta say the addition of browned butter here is an excellent flavor choice. And the chopped hazelnuts? You just created one heck of an awesome side dish, Valentina!!
valentina says
Thanks, David. Yes the wonder of roasting! I love that. 🙂 Hope you try and love. ~Valentina
David Scott Allen says
Up until now, our favorite way to eat brussels sprouts was a chiffonade of the sprouts sautéed in butter with hazelnuts. Your version we just have superseded ours! It looks a) so much easier and b) so much better!
Jeff the Chef says
What a great idea – and just in time for thanksgiving!
valentina says
Thanks, Jeff. Can you believe it’s already almost Thanksgiving!? Yikes. 🙂 ~Valentina
Gail Albert Halaban says
These are terrific!
valentina says
Hi Gail! So nice to hear form you. 😀 So happy you like this recipe. So delicious for fall. Hope all is well. ~Valentina
Marissa says
What a luxurious way to serve Brussels sprouts! This side dish could steal the show on any holiday table, Valentina!
valentina says
I love that — “steal the show” Thank you, Marissa. 🙂 ~Valentina