Browning butter brings out a mellow nuttiness that complements the strong flavor of the sprouts. Browned butter can be an excellent flavor addition to any sauté.
| Prep Time: | 10 minutes |
| Ready in: | 25 minutes |
| Yield: | 4 servings, 3/4 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 tablespoon butter | |
| 1 pound Brussels sprouts , trimmed and quartered | |
| 1/4 cup chopped hazelnuts | |
| 1/4 teaspoon salt | |
| Freshly ground pepper to taste | |
| 3 tablespoons water | |
Recipe Directions
- Position rack in bottom third of oven; preheat to 450°F.
- Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 115 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 10 g | Dietary Fiber: | 4 g | Cholesterol: | 8 mg | |||
| Fat: | 8 g | Sodium: | 172 mg | Saturated Fat: | 2 g | |||
| Protein: | 4 g | Potassium: | 441 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Vitamin K (216% daily value), Vitamin C (130% dv), Folate & Vitamin A (20% dv). | |||||||
| Exchanges: | 1 1/2 vegetable, 1 1/2 fat | |||||||
