Roasted Brussels Sprouts with Hazelnut Brown Butter

There’s a particular magic that happens when vegetables hit the heat just right. For me, Brussels sprouts have always been one of those cruciferous marvels that transform from humble to glorious with a touch of roasting. I recall a chilly autumn evening years ago, a simple dinner needing a spark, and I decided to try roasting some sprouts I’d picked up at the farmer’s market. The aroma that filled my kitchen as the butter browned and the sprouts crisped was simply intoxicating. It was then I understood the power of simple, quality ingredients treated with respect, and this dish, with its nutty, fragrant brown butter and toasty hazelnuts, has been a favorite ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 33–37 minutes
• Servings: 4
• Yield: 4 side dish servings
• Dietary Type: Vegetarian

Ingredients

• 1 tablespoon real butter (no substitutes will yield the same depth of flavor)
• 1 pound Brussels sprouts, trimmed and quartered
• 1/4 cup chopped hazelnuts
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 3 tablespoons water

Equipment Needed

• Large rimmed baking sheet
• Oven

Instructions

1. Preheat the Oven and Prepare the Butter: Position an oven rack in the bottom third of your oven. Preheat your oven to 450°F (230°C). Place the butter on the large rimmed baking sheet. Place the baking sheet in the preheated oven and roast for 4–5 minutes, or until the butter is melted, deeply golden brown, and fragrant. Keep a close eye on it, as browned butter can go from perfect to burnt in a flash. You’re looking for a rich, toasty aroma.

2. Combine and Season: Carefully remove the baking sheet from the oven. Add the Brussels sprouts and chopped hazelnuts to the hot baking sheet with the browned butter. Toss everything together thoroughly to ensure the sprouts and hazelnuts are evenly coated. Sprinkle generously with salt and freshly ground black pepper.

3. Initial Roasting: Return the baking sheet to the oven. Roast for 7 minutes.

4. Steam and Continue Roasting: Remove the baking sheet from the oven again. Carefully sprinkle the 3 tablespoons of water over the sprouts and hazelnuts. Toss everything on the baking sheet to combine. This steam helps to tenderize the sprouts further. Return the baking sheet to the oven and continue roasting for an additional 7–9 minutes, or until the Brussels sprouts are tender and lightly browned. You’re aiming for those delightful crispy edges without them being overcooked.

Expert Tips & Tricks

The beauty of this recipe lies in its simplicity, but a few nuances can elevate it even further. Real butter is non-negotiable here; its higher fat content and specific milk solids are crucial for achieving that complex, nutty flavor of brown butter. When browning the butter, listen for the nutty aroma and watch for the color to deepen to a rich amber. If it smells burnt, discard it and start again. For the hazelnuts, toasting them alongside the sprouts enhances their inherent sweetness and crunch. If you have whole hazelnuts, you can toast them yourself in a dry skillet over medium heat until fragrant, then chop them. This recipe, while already flavorful, is one where you can absolutely double the butter and hazelnuts if you’re a true enthusiast – I often do!

Serving & Storage Suggestions

Serve these Roasted Brussels Sprouts with Hazelnut Brown Butter immediately while they are warm and at their crispiest. They make an exceptional side dish for a variety of mains, from roasted chicken and pork to grilled fish or even a hearty vegetarian lentil loaf. For a more substantial meal, they can be tossed with some cooked grains like quinoa or farro. Leftovers, though best enjoyed fresh, can be stored in an airtight container in the refrigerator for up to 2–3 days. To reheat, a quick sauté in a skillet over medium-high heat or a short stint in a hot oven (around 375°F or 190°C) will help revive some of their crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	119.3
Calories from Fat		65%
Total Fat	8.6 g	13%
Saturated Fat	2.3 g	11%
Cholesterol	7.6 mg	2%
Sodium	194.8 mg	8%
Total Carbohydrate	9.5 g	3%
Dietary Fiber	3.8 g	15%
Sugars	2.3 g	9%
Protein	4.2 g	8%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is wonderfully simple, feel free to explore its potential. For a touch of acidity to cut through the richness, a squeeze of fresh lemon juice over the sprouts just before serving is a delightful addition. If you’re not a fan of hazelnuts, toasted slivered almonds or chopped pecans would make equally delicious substitutes. A pinch of red pepper flakes can add a subtle warmth and kick if you enjoy a hint of spice. For a more complex flavor profile, consider adding a tablespoon of balsamic glaze during the last few minutes of roasting.

FAQs

Q: My Brussels sprouts are still hard after roasting. What did I do wrong?
A: Ensure your oven is properly preheated and that the sprouts are cut into even quarters for consistent cooking. The water added in step 4 is crucial for steaming and tenderizing, so don’t skip it. You may also need to increase the final roasting time by a few minutes, checking for tenderness with a fork.

Q: How can I make sure my Brussels sprouts get crispy?
A: Don’t overcrowd the baking sheet; give the sprouts plenty of space for air to circulate. Roasting at a high temperature like 450°F also promotes crisping. While this recipe includes adding water, ensure they are drained or the excess water evaporates before the final crisping stage.

Q: Can I use frozen Brussels sprouts for this recipe?
A: It’s best to use fresh Brussels sprouts for this recipe to achieve the optimal texture and flavor. Frozen sprouts often contain more moisture, which can result in a less crispy outcome.

Q: What’s the difference between regular butter and brown butter?
A: Brown butter, or beurre noisette, is butter that has been gently cooked until its milk solids toast, creating a rich, nutty, and deeply flavored liquid. It adds a layer of complexity that regular butter cannot replicate.

Q: Can I make this recipe ahead of time?
A: While it’s best enjoyed fresh, you can partially prepare components. Trim and quarter the sprouts and store them in the refrigerator. The hazelnuts can also be toasted and chopped in advance. However, the browning of the butter and the final roasting should be done just before serving for the best results.

This simple dish is a testament to how thoughtful preparation and quality ingredients can transform the ordinary into the extraordinary. The gentle caramelization of the Brussels sprouts, the subtle crunch of the toasted hazelnuts, and the fragrant, nutty depth of the browned butter create a symphony of flavors and textures that is utterly captivating. It’s a dish that speaks of comfort, elegance, and the sheer joy of good food. Enjoy!