Roasted Brussels Sprouts with Hazelnut Brown Butter
.
Yield
4 servingsPrep
5 minCook
18 minReady
26 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | pound |
brussels sprouts
trimmed and quartered |
|
| ¼ | cup |
hazelnuts (filberts)
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 453.6 | g |
brussels sprouts
trimmed and quartered |
|
| 59 | ml |
hazelnuts (filberts)
chopped |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 45 | ml |
water
|
|
Directions
Position rack in bottom third of oven, preheat to 450°F.
Add butter and olive oil on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, about 4 minutes.
Remove the baking sheet from the oven, toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper.
Return to the oven and roast for 5 to 6 minutes.
Sprinkle with water, toss and continue roasting until the sprouts are tender and lightly browned, about 8 minutes more.
Sere warm.
