Roasted Brussels Sprouts with Hazelnut Brown Butter
Submitted by happyzhangbo
Caramelized Brussels sprouts roasted with toasted hazelnuts in nutty brown butter. Quick high-heat side dish with crispy edges and tender centers in under 25 minutes.
YIELD
4 servingsPREP
5 minCOOK
18 minREADY
26 minHigh oven heat works magic on Brussels sprouts, transforming them from bitter to sweet with crispy, charred edges and tender hearts.
Brown butter adds rich, nutty depth while toasted hazelnuts bring crunch and an earthy finish.
Toss everything on one pan and let the oven do the work while you prep the rest of dinner.
Chef Tips
- Watch the butter: Brown butter can go from nutty to burnt in seconds; remove the pan as soon as it smells toasty and fragrant
- Quarter evenly: Cut sprouts into similar-sized pieces so they roast at the same rate
- Don’t crowd: Spread vegetables in a single layer for maximum caramelization; crowding steams instead of roasts
- Water splash: That splash of water creates steam to finish cooking the centers while edges stay crispy
Ingredients
Directions
Position rack in bottom third of oven, preheat to 450°F.
Add butter and olive oil on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, about 4 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 5 to 6 minutes.
Sprinkle with water, toss and continue roasting until the sprouts are tender and lightly browned, about 8 minutes more.
Sere warm.
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