Brussels Sprouts with Brown Butter & Hazelnuts

Fit for fall, enjoy the flavorful results of this short and simple seasonal recipe.

  1. 4 Tablespoons Challenge Unsalted Butter (½ stick)
  2. 1 pound Brussels sprouts, trimmed and halved

  3. ½ cup raw hazelnuts (filberts), chopped

  4. ½ teaspoon kosher salt
  5. Freshly ground black pepper, to taste

  6. 1 teaspoon finely grated lemon zest (rind of one lemon)
  1. 1

    Preheat oven to 450 degrees.

  2. 2

    Place butter in a small saucepan and carefully heat over medium heat until the butter is melted, browned and fragrant, about 3 to 5 minutes.

  3. 3

    In a large bowl, toss Brussels sprouts and hazelnuts with the browned butter, salt and pepper. Place Brussels sprouts mixture in a single layer on a nonstick sheet pan (or sheet pan lined with foil or a nonstick baking mat).

  4. 4

    Place in oven and roast for 10 minutes. Check for doneness. Sprouts should be tender but not mushy. Continue roasting a few minutes more if necessary.

  5. 5

    Remove from oven and toss in a large bowl with lemon rind. Serve immediately.

Source: Adapted from blogger ‘s recipe: http://cookingwithamy.blogspot.com

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