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Roasted Brussels Sprouts with Hazelnuts Recipe

Roasted Brussels Sprouts with Hazelnuts Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

3/4 cup: 209 calories, 15g fat (6g saturated fat), 23mg cholesterol, 398mg sodium, 17g carbohydrate (4g sugars, 7g fiber), 7g protein .

Reviews for Roasted Brussels Sprouts with Hazelnuts

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Reviewed Sep. 7, 2015

"I can't review this recipe since I have not made it but I never liked brussel sprouts. My sister-n-law had a recipe with toasted pine nuts that you toss in at the end in a bowl with parmesan cheese. The recipe is olive oil, balsamic vinegar, salt and pepper. The only way I eat brussel sprouts now is roasted. I do like mine roasted nice and dark also. lol"

Reviewed Jun. 18, 2014

"I had never tried Brussels sprouts. This was my first time ever making a recipe that called for them and this is now my FAVORITE recipe!"

Reviewed Nov. 26, 2013

"It was OK. My husband & I felt it needed something more than just salt & pepper. Maybe a little garlic or a touch of Balsamic vinegar in the butter?"

Reviewed Nov. 9, 2013

"Very good. I love roasted vegetables. I followed the recipe exactly. Next time I will try walnuts instead."

Reviewed Sep. 7, 2013

"This is excellent. Even my husband who doesn't like sprouts had seconds. Next time I might add parmesan cheese."

Reviewed Sep. 1, 2013

"Very tasty!!! My husband and I could not stop eating them. I did not have hazelnuts so used pine nuts instead. I left them in the oven for the full 15 minutes and some were a little charred. But even the burnt ones were good!! Next time will only roast for 10 or 12 minutes. Will definitely make again and again."

Reviewed Aug. 28, 2013

"This was EXCELLENT! My husband is not a fan of Brussels Sprouts, but he had seconds. I'm going to add some Parmesan Cheese next time"

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