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Roasted Brussels Sprouts with Hazelnuts Recipe
Roasted Brussels Sprouts with Hazelnuts Recipe photo by Taste of Home

Roasted Brussels Sprouts with Hazelnuts Recipe

Publisher Photo
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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

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

Directions

  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.
Originally published as Roasted Brussels Sprouts with Hazelnuts in Taste of Home September/October 2013, pjls

Nutritional Facts

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

Reviews for Roasted Brussels Sprouts with Hazelnuts

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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!"

MY REVIEW
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?"

MY REVIEW
Reviewed Nov. 9, 2013

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

MY REVIEW
Reviewed Sep. 7, 2013

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

MY REVIEW
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."

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