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Roasted Brussels Sprouts with Hazelnuts

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

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

Directions

  • 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.

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Reviews

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Average Rating:
  • jdogg22
    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

  • queenlily76
    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!

  • chinadoll2008
    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?

  • ReneeMurby
    Nov 9, 2013

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

  • bama7546
    Sep 7, 2013

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

  • pdarwin
    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.

  • bama7546
    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