Roasted Brussels Sprouts With Hazelnut Brown Butter Recipes

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ROASTED BRUSSELS SPROUTS WITH HAZELNUTS



Roasted Brussels Sprouts with Hazelnuts image

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

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts :

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER



Roasted Brussels Sprouts With Hazelnut Brown Butter image

Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).

Provided by GaylaJ

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter (only real butter-no substitutes)
1 lb Brussels sprout, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
fresh ground pepper
3 tablespoons water

Steps:

  • Position rack in bottom third of oven and preheat to 450°F.
  • Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
  • Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
  • Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
  • Note: I used quite a bit more butter and added extra hazelnuts.

BRUSSELS SPROUTS IN HAZELNUT BUTTER



Brussels Sprouts in Hazelnut Butter image

I have been making this dish as a side for my Thanksgiving and other special fall and winter occasions for at least two decades. If you can buy freshly roasted hazelnuts, that will save some work without sacrificing taste. Frozen Brussels sprouts will make the process much easier, but with major deduction in taste and texture.

Provided by Richard Denker

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 6

nonstick cooking spray
½ cup hazelnuts
8 hazelnuts
6 tablespoons butter, softened, divided
1 tablespoon minced shallot
1 ¼ pounds Brussels sprouts, trimmed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
  • Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
  • Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
  • Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
  • Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
  • Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 16.2 g, Cholesterol 45.8 mg, Fat 28.8 g, Fiber 7.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 158.5 mg, Sugar 4 g

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