Hazelnut Brown Butter Brussels Sprouts have a delicious nutty and subtly sweet flavor. They're pretty much impossible not to love!

Roasted Brown Butter Hazelnut Brussels Sprouts in small red casserole dish

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.

quartered, raw brussels sprouts in stainless steel bowl

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:

This is the quintessential, super yummy brussels sprouts side dish for Thanksgiving. And they're quick and easy to prepare!

quartered, raw brussels sprouts mixed iwth butter and chopped hazelnuts

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.

close up of brown brown roasted hazelnuts

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.

Close up of quartered brown butter brussels sprout

I hope you love these Hazelnut Brown Butter Brussels Sprouts as much as my family and I do!

Hazelnut Brown Butter Brussels Sprouts Recipe

Valentina K. Wein

Hazelnut Brown Butter Brussels Sprouts have a delicious nutty and subtly sweet flavor. They're pretty much impossible not to love!

5 from 5 votes

Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American

Servings

Calories 181 kcal

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

Calorie count is only an estimate.

NUTRITION

Calories: 181kcal

Keywords great for Thanksgiving, vegetarian Thanksgiving recipes, Thanksgiving Side Dishes

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Comments

angiesrecipes

November 02, 2019 at 10:19 pm

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
  
  November 04, 2019 at 10:58 am
  
  Thanks, Angie. 🙂 ~Valentina
  
- Gerry
  
  September 07, 2021 at 9:50 am
  
  Where does lemon juice go After roasting or mixed in to brutal sprout before cooking
  
  - valentina
    
    September 07, 2021 at 8:19 pm
    
    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

November 04, 2019 at 5:29 am

Brown butter???!!! YUM! I can never have too many Brussels sprouts recipes and I love, love this recipe.

- valentina
  
  November 04, 2019 at 10:25 am
  
  Thanks so much, Liz. 😀 ~Valentina
  
Dawn - Girl Heart Food

November 04, 2019 at 5:36 am

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
  
  November 04, 2019 at 10:26 am
  
  Thanks, Dawn. I hope you both love them! 🙂 ~Valentina
  
Mimi

November 04, 2019 at 2:47 pm

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
  
  November 04, 2019 at 5:44 pm
  
  Thanks so much, Mimi. I'm so with you on the cream and hazelnuts are my favorite, too! 🙂 ~Valentina
  
Kim Lange

November 04, 2019 at 2:50 pm

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
  
  November 04, 2019 at 5:45 pm
  
  It is a good combo. If I do say so myself. 😉 Thank you, Kim! 🙂 ~Valentina
  
David @ Spiced

November 05, 2019 at 4:24 am

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
  
  November 05, 2019 at 8:49 am
  
  Thanks, David. Yes the wonder of roasting! I love that. 🙂 Hope you try and love. ~Valentina
  
David Scott Allen

November 09, 2019 at 6:23 am

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

November 12, 2019 at 2:35 am

What a great idea - and just in time for thanksgiving!

- valentina
  
  November 13, 2019 at 12:03 pm
  
  Thanks, Jeff. Can you believe it's already almost Thanksgiving!? Yikes. 🙂 ~Valentina
  
Gail Albert Halaban

October 24, 2021 at 3:08 pm

These are terrific!

- valentina
  
  October 24, 2021 at 7:41 pm
  
  Hi Gail! So nice to hear form you. 😀 So happy you like this recipe. So delicious for fall. Hope all is well. ~Valentina
  
Marissa

November 18, 2021 at 2:37 pm

What a luxurious way to serve Brussels sprouts! This side dish could steal the show on any holiday table, Valentina!

- valentina
  
  November 19, 2021 at 7:33 pm
  
  I love that -- "steal the show" Thank you, Marissa. 🙂 ~Valentina