What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. —Gail Prather, Hastings, Nebraska
- 3 tablespoons butter
- 1/2 to 1 teaspoon pepper
- 1/2 teaspoon salt
- 1-1/2 pounds fresh Brussels sprouts, trimmed and quartered
- 1/3 cup chopped hazelnuts
- Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt.
- Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally. Yield: 4 servings.
Originally published as Roasted Brussels Sprouts with Hazelnuts in Taste of Home September/October 2013, pjls
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