- 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.
Reviews for Roasted Brussels Sprouts with Hazelnuts
"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"
"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!"
"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?"
"Very good. I love roasted vegetables. I followed the recipe exactly. Next time I will try walnuts instead."
"This is excellent. Even my husband who doesn't like sprouts had seconds. Next time I might add parmesan cheese."