Hazelnut Brown Butter Brussels Sprouts Recipe
Hazelnut Brown Butter Brussels Sprouts have a delicious nutty and subtly sweet flavor. They're pretty much impossible not to love!
Servings: 4
Calories: 181kcal
Equipment
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 sheet pan with parchment paper. Set aside.
- Prepare brussels sprouts. Trim the ends from the brussels 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 to coat.
- Roast. Add the sprouts to the parchment-lined baking sheet and spread them out evenly in a single layer. 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
Nuts: hazelnuts are my favorite, but pecans, almonds or walnuts work too. Chop them as finely as possible so they don't burn.
Vegan version: use extra virgin olive oil instead of butter. It's extra delicious with a tablespoon or two of roasted garlic.
Brown sage butter: for a different flavor, make it with brown sage butter instead.
Maple drizzle: for a touch of sweetness, lightly drizzle maple syrup over the sprouts when they come out of the oven.
Make ahead: the day before, prepare the recipe up to the point just before roasting, and keep it covered tightly in the refrigerator. Roast about 30 minutes before serving.
Loose leaves: don't toss the leaves that fall off. Roast them too, and some will become crispy brussels sprouts "chips."
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 181kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 30mg | Potassium: 481mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1206IU | Vitamin C: 98mg | Calcium: 57mg | Iron: 2mg