Brussels Sprouts with Brown Butter & Hazelnuts

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


15 minutes


10 minutes






  • 4 Tablespoons Challenge Unsalted Butter (½ stick)
  • 1 pound Brussels sprouts, trimmed and halved
  • ½ cup raw hazelnuts (filberts), chopped
  • ½ teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon finely grated lemon zest (rind of one lemon)


  • 1

    Preheat oven to 450 degrees.

  • 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

    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

    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

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

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