Roasted Brussels Sprouts with Hazelnut Brown Butter
Elevate your side dish game with these Roasted Brussels Sprouts with Hazelnut Brown Butter, a recipe that transforms simple ingredients into a symphony of flavors and textures. Perfectly roasted Brussels sprouts, golden and crisp on the edges, are draped in a luxurious brown butter sauce infused with the toasty richness of hazelnuts and a bright splash of fresh lemon juice. Finished with a sprinkle of parsley for a pop of color and freshness, this dish strikes the perfect balance of nutty, tangy, and savory. Ready in just 35 minutes, this versatile and elegant recipe is ideal for weeknight dinners or as a standout side at holiday feasts. Keywords: roasted Brussels sprouts, hazelnut brown butter, easy side dish, holiday recipe, healthy vegetables, crispy Brussels sprouts.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 2 tbsp Olive oil
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 100 g Unsalted butter
- 50 g Hazelnuts
- 1 tbsp Lemon juice
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut larger sprouts in half to ensure even cooking.
In a large bowl, toss the Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they are not overcrowded. Place the tray in the oven and roast for 20-25 minutes, flipping halfway through, until the sprouts are golden brown and crispy on the edges.
While the sprouts roast, roughly chop the hazelnuts and toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are fragrant and slightly browned. Set aside.
In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan frequently, as the butter foams and then begins to turn a golden-brown color with a nutty aroma. This should take about 5-6 minutes. Remove from heat immediately to prevent burning.
Stir the toasted hazelnuts into the brown butter and add the lemon juice. Mix well to combine.
Once the Brussels sprouts are roasted, transfer them to a serving dish. Drizzle the hazelnut brown butter mixture over the top and toss gently to coat.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 13.9 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
