Roasted Brussels Sprouts with Hazelnut Brown Butter

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  • 1 Tablespoon butter
  • 1 Pound Brussels sprouts, trimmed and quartered
  • 1/4 Cup hazelnuts, chopped
  • 1/4 Teaspoon salt
  • Freshly ground black pepper, to taste
  • 3 Tablespoons water


Position a rack in bottom third of the oven and preheat to 450 degrees.

Place the butter on a large rimmed baking sheet and roast until the butter is melted, browned, and fragrant, 4-5 minutes. Remove the baking sheet from the oven. Toss the Brussels sprouts and hazelnuts with the browned butter and season with the salt and pepper, to taste.

Return to the oven and roast for 7 minutes. Sprinkle with the water, toss, and continue roasting until the sprouts are tender and browned lightly, 7-9 more minutes.

Nutritional Facts


Calories Per Serving120

Folate equivalent (total)77µg19%

Hazelnut Brown Butter Brussels Sprouts

Hazelnut Brown Butter Brussels Sprouts have a delicious nutty and subtly sweet flavor. They’re pretty much impossible not to love! You really can’t go wrong when you roast brussels sprouts at a very high temperature in the oven with some type of fat.

Whether it’s olive oil, bacon grease, coconut oil, or in this case, butter, they will caramelize beautifully and become sweet and crispy.

Roasted Brussels Sprouts + Hazelnut Butter

I am a fairly new fan of Brussels Sprouts, and I have my daughters (and Natalie!) to thank for that. Growing up, Brussels Sprouts were frozen, then boiled with bacon, if I recall correctly. I like most vegetables, but as cute and delicious as they looked, I just didn’t care for the taste. Fast forward to 2007, Jackie and Alyssa came home from having dinner with our neighbors and raved about the fresh Brussels Sprouts Natalie prepared. I was perplexed! “Really?! You like Brussels Sprouts?!” I decided to give them another try. I found that I really do enjoy fresh, roasted Brussels Sprouts. A completely different experience from boiled. This recipe one-ups the basic roasted by topping it with a hazelnut butter. The honey and lemon add layers of flavor. Let me know what you think!

Roasted Brussels Sprouts with Brown Butter

Roasted Brussels sprouts are so much more delicious than boiled ones! Roasting the sprouts gives them a nutty flavour, and it’s so easy to do.

If someone had told my 10-year-old self that one day I would love Brussels sprouts, I probably would have laughed in disbelief. I hated Brussels sprouts! Well, if I’m being honest, I hated all vegetables as a kid. But Brussels sprouts were especially gross to me. My mom used to boil them (I think that’s how most people cooked them 15-20 years ago), and they just smelled like farts to me. Totally not appetizing!

I don’t remember when I learned to make roasted Brussels sprouts… I’ve been cooking them this way for so long, it’s second nature to me now. Fried Brussels sprouts are even more delicious, but they aren’t exactly healthy (and frying gets messy). At least when I roast my sprouts, all I have to do is prep them and get them onto a baking tray. And I can feel good about eating them!

These roasted Brussels sprouts are one of my favourite veggie side dishes, so I make them often. The roasting process gives the sprouts a deep, nutty, almost popcorn-like flavour, which pairs really well with brown butter and toasted pecans. I’m not going to lie, they still have a little bit of bitterness to them, but that’s what makes them interesting to eat!

I learned about how bitter flavours affect our tastebuds few years ago – back when I was freelancing with Yahoo Canada. I had the chance to interview a woman named Jennifer McLagan about a book she had written called Bitter: A Taste of the World’s Most Dangerous Flavor. The book talks about how some cultures seek out bitter flavours (like radicchio and bitter melon), while North Americans seem to prefer salty or sweet flavours. She also spoke about how bitter foods like dark chocolate and craft beer were finally becoming mainstream, and people were learning to appreciate those flavours. It’s a very interesting book – I actually went out and bought a copy after I interviewed her. It made me realize, though, that I wasn’t appreciating bitterness as a flavour, and by avoiding it I was missing out on some very tasty foods.

As children, our taste buds are not developed enough to enjoy bitter foods. This is why so many kids dislike veggies, because they often have bitter compounds that make them taste unpleasant. Luckily, as we get older our tastebuds change, and we can enjoy bitter foods like roasted Brussels sprouts, Campari and coffee. If you grew up hating Brussels sprouts, and haven’t given them another chance as an adult, you should defintely try roasting a batch. The worst that can happen is that you won’t change your opinion of them, but I’ve managed to convert a few sprout haters with this roasted Brussels sprouts recipe.

I use to save this recipe for Thanksgiving and Christmas, because it’s a terrific side dish for turkey! Eventually, though, I started making these during the week because they’re an easy way for me to get veggies on the table. I don’t always do the whole brown butter and pecan thing though. Most of the time, I roast the sprouts on their own and just serve them as is.

Much like my roasted okra recipe, these are best served hot, so I tend to eat them straight of the baking tray. That’s when they’re at their crispiest! Also, I haven’t found a way to successfully reheat these without losing the crispy bits, so I would avoid having leftovers. You can adjust the quantity of the recipe to suit the number of people you are cooking for. Just keep an eye on the sprouts while they are roasting, in case a smaller batch cooks a lot faster than the time I listed in the recipe.

I hope you give these roasted Brussels sprouts a try – they are really tasty! If you do make them, let me know how you like them in the comments below.

Risotto with Brussels Sprouts and Browned Butter

A heavenly dish with browned butter, Brussels sprouts, and risotto. Absolutely gorgeous!

stick Land O Lakes® European Style Super Premium Butter

Trimmed And Halved Brussels Sprouts (about 1/2 Pound)

whole Medium Onion, Finely Diced

Low-sodium Chicken Broth, Warmed (more If Needed)

Salt And Black Pepper To Taste

Parmesan Cheese For Serving

Heat a large, high-sided skillet (nonstick is best) over medium-low heat. Add the butter and allow it to melt completely. Continue letting it heat to a very gentle bubble, swirling the pan to keep it from burning. Continue heating the butter until it starts to brown: you&rsquoll see lovely golden solids in the bottom of the pan and the liquid will be a deep golden brown. Pour half the browned butter into a heatproof bowl and set it aside.

Add the Brussels sprouts to the pan and increase the heat to medium. Sauté, stirring occasionally, for 8 minutes, or until slightly tender. Remove them from the pan and set them aside.

Add the onion and garlic and 1 tablespoon of the browned butter to the skillet and stir, cooking for 3 to 4 minutes, until translucent and golden. Add the rice and stir for 1 minute. Add 1 cup of the warm broth, stirring while it absorbs. Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20 to 25 minutes. Test for tenderness and add more broth if necessary! When the rice is tender but still has a slight al dente bite to it, stir in Brussels sprouts, thyme, salt, pepper and the remaining browned butter.

Sprinkle with Parmesan cheese and serve!

**Recipe sponsored by Land O' Lakes.

As many of you know, Land O&rsquo Lakes and I have been butter buds for the last several years, and it&rsquos been an incredibly simpatico (considering butter is my life) and super-fun, and tremendously tasty partnership.

Part of this is that I occasionally get to try new products before they&rsquore released!

Aside from their regular butter, which I declare perfect, this has to be my favorite one yet. It&rsquos European Style Super Premium Butter&hellipand in a word, it is an absolute treat. It has higher milkfat than regular butter, which makes for a slightly different tasting experience&mdashit&rsquos extra-creamy and flavorful. The first time I tried it, I smeared it on a saltine cracker&hellipand my, oh my, did I enjoy every single bite.

(I went through several saltines that day!)

When it came to cooking with the new buttah for the first time, I knew I wanted to make something super special. I had just made a batch of chocolate chunk cookies with browned butter in the dough, and that&rsquos when I had the idea for this recipe.

First, brown the butter: Put a stick of the European butter into a large skillet over medium heat. (I used nonstick because it works really well when it comes to browning butter.)

Let it melt completely, then gently swirl it around in the pan a bit and let it continue to heat.

Slowly but surely (within a minute or so), a foam will form on top and you will start to see a hint of golden color developing. Keep swirling/moving the butter in the pan gently&hellip

Until you can see that the butter under the foam has turned a nice deep golden color. Don&rsquot let it go too long, as it can burn quickly! But definitely give it a chance to brown, because that&rsquos when the nice, nutty flavor happens.

Pour half of the butter into a bowl or ramekin and set aside. Return the same skillet to the stove over medium heat. (Don&rsquot clean the pan or you&rsquoll regret it the rest of your life!)

Throw in some Brussels sprouts. These are trimmed and halved you can do this yourself, or you can find them already prepared in some supermarkets!

Immediately toss them around in the pan and start the cooking process. You&rsquoll see the browned butter that was left in the pan, because it will stick to the sprouts.

Cook the sprouts in the pan, stirring occasionally, until they&rsquore slightly tender, about 8 minutes. Then pour them on a plate and set them aside.

Note that you will probably be tempted to snack on about twelve of the sprouts during the rest of the recipe. This is normal.

Brussels sprouts cooked in browned butter. Is there anything better in the world?

Return the same pan to the stove. Add some onions, garlic and 1 tablespoon of the browned butter. Stir them and cook them for a couple of minutes, until they start to soften.

Then pour in the Arborio rice&hellip

And stir it around to combine it with the onions and garlic.

Now it&rsquos time to start adding broth! If you&rsquove made risotto, you know full well that it is a gradual process that can&rsquot be rushed. And if you&rsquove eaten risotto&hellipyou know that in the end, it&rsquos totally worth it! Add a cup of warmed broth.

And stir it gently as the rice absorbs the broth, which takes around 2 to 3 minutes. Once you can&rsquot see any more liquid in the pan&hellip

Stir it until it&rsquos absorbed, then repeat the pattern of adding broth, stirring until it&rsquos absorbed, and so on.

Within 20 to 25 minutes or so, most all of the broth will be absorbed into the rice and the pan will look like a miracle.

But just you wait &lsquoenry &lsquoiggins!

Stir in the final addition of broth&hellip

Then add whatever fresh herbs you like. I had fresh thyme, so I stripped off the leaves and threw them into the pan&hellip.

And stirred them in. Delicious, yes?

But wait! There&rsquos still more!

The Brussels sprouts go in now&hellip

Along with the rest of the browned butter.

Yes. The rest of the browned butter! Adding it after the risotto&rsquos all done really makes its flavor stand out.

And why not? A little Parmesan wouldn&rsquot hurt.

Stir it around&hellipand dinner is served!

This was utterly, magnificently, unbelievably delicious. I gobbled down every bite and had it for lunch the next day. A true celebration of everything that&rsquos marvelous about butter. And the perfect way to break in my new butter friend!

Note: I have partnered with Land O&rsquoLakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O&rsquoLakes.

Brussels sprouts should be fresh and on the small side. The smaller they are, the sweeter they will be and the better they will roast up. Try to choose ones that have minimal browned and wilted leaves.

The garlic in this recipe would burn at this temperature if it were crushed or minced. By roasting it whole with the butter, at the high temperature, the flavor is brought out and blended with the Brussels sprouts perfectly.

If you like this recipe, you may also be interested in these other delicious roasted vegetable delights:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Roasted Brussel Sprouts with Browned Butter Sauce

Roasted brussel sprouts are caramelized to perfection and then tossed in a tangy, savory browned butter sauce for ultimate yum factor.

Roasted Brussel Sprouts have got to be one of the absolute tastiest veggies on the planet. Especially when you get them just right where they're perfectly browned on the outside but not too overcooked that they're mushy. Mmm, that's my veggie nirvana right there.

And then topping these already delicious brussels with a tangy balsamic browned butter sauce? Its almost too much for my taste buds to handle! Very hard to go back to eating your standard ho-hum vegetables after getting a mouthful of these saucy morsels.

This recipe is a total remake of an old balsamic brussels sprouts recipe I posted way back when. Seriously waaaay back. I'll spare you the cringe worthy link to the old pictures. I'm certainly not going to win a Pulitzer prize for photography any time in the near future, but seeing my pictures improve, even just a little bit is super rewarding. So, irregardless of the terrifying photo from that earlier post, those brussels were delicious. Then, I revamped the recipe and browned the butter and sheer magic happened.

As with most things, I'm a late comer to the whole browned butter craze. I mean, I had heard of it and knew it existed but didn't taste the epic awesomeness for myself until about two years ago. and I've been hooked ever since.

I know butter isn't exactly a health food per se, (well, depending on who you talk to) but if you've visited this blog before, you probably know that I don't exactly like living by these kinds of rules.

I mean, I think we can all agree that butter shouldn't be the pillar of the food pyramid by any means, but a little pat of butter here and there isn't going to hurt anyone. Especially if its coating roasted brussels sprouts which I think just causes the healthy to cancel out the unhealthy, right? So glad you agree. Science people, science.

My views on healthy eating have actually changed quite a bit over the past year. When I first started this blog, I felt the need to conform to every different notion of what 'healthy' really is, instead of sticking to my own gut (no pun intended).

What works for one person doesn't necessarily work for everyone else and there is so much conflicting information being tossed around these days, its hard to choose a side. In a perfect world, we'd all be gluten free vegans that do a monthly juice fast and shudder at the mere sight of butter. But, in the world we live in, butter is ridiculously delicious and in moderation, can be perfectly healthy.

Even with the browned butter sauce, each generously huge serving of this tasty side dish only packs about 200 calories. Brussel sprouts are loaded with Vitamin C, making them perfect for those winter months where we need all the immune defense we can get to combat the series of mini-plagues that get passed around. Stay healthy and eat your brussels friends!

Cooking with San Francisco Cooking School: Brussels Sprouts with Brown Butter

I love to infuse brown butter with sage. The combination screams “fall in Italy” and while ideal for pasta, I love it in the preparation below—tossed with finely shredded Brussels sprouts. If you prefer, substitute any fall veggie—squash, parsnips, turnips or sweet potato—and cook until tender.

  • Author: Jodi Liano
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1 x
  • Category: Vegetarian
  • Method: Saute
  • Cuisine: California


For the butter

¼ cup good-quality unsalted butter

For the Brussels sprouts
1 pound Brussels sprouts, stemmed, halved and cut into very fine ribbons (you can use the shredding blade on a food processor to do this)
Kosher salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh sage
¼ cup toasted almonds, coarsely chopped

Roasted Brussels Sprouts

Brussels sprouts, how do we love thee? Let’s count the many, many ways.

Like broccoli and cabbage, the little green gems are cruciferous vegetables. And veggies in this family are known for their association with reduced risk of some cancers, like breast and prostate.

They’re also an incredible source of folate, potassium, B vitamins, manganese, and many other nutrients.

They’re also crunchy and taste amazing with warming fall and winter flavors and dishes. As soon as the weather starts getting cold, it’s time to eat them every which way (except for steamed into mush): roasted, sauteed, and shaved into salads.

This easy recipe is one of the simplest ways to cook them. Make it part of your regular repertoire and maybe even your holiday menus.


to taste freshly ground black pepper


  1. Preheat oven to 375°F.
  2. Trim the stem ends of the Brussels sprout, pull off any yellow outer leaves, and cut them in half, lengthwise.
  3. Peel shallots and quarter. Then toss Brussels sprouts and shallots in a large bowl with oil.
  4. Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 40 to 45 minutes. Toss the pan half way through.
  5. Season with salt and pepper to taste.


It’s one of the fastest, simplest ways to turn Brussels sprouts into a delicious side dish. The addition of shallots give it just the smallest extra, flavorful boost.

Roasted Brussels Sprouts With Hazelnut Brown Butter

  • 1 tablespoon butter(only real butter- no substitutes)
  • 1 lb brussels sprout, trimmed and quartered
  • 1/4 cup chopped hazelnuts
  • 1/4 teaspoon salt
  • fresh ground pepper
  • 3 tablespoons water
  1. Position rack in bottom third of oven and preheat to 450F.
  2. Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
  3. Remove baking sheet from oven and toss brussels sprouts and hazelnuts with the browned butter sprinkle with salt and pepper.
  4. Return to oven and roast for 7 minutes sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).

Note: I like to use quite a bit more butter and add extra hazelnuts.

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