Best Brussels Sprouts With Toasted Hazelnut Butter Recipes

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ROASTED BRUSSELS SPROUTS WITH HAZELNUTS



Roasted Brussels Sprouts with Hazelnuts image

What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3 tablespoons butter
1/2 to 1 teaspoon pepper
1/2 teaspoon salt
1-1/2 pounds fresh Brussels sprouts, trimmed and quartered
1/3 cup chopped hazelnuts

Steps:

  • Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.

Nutrition Facts :

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS



Roasted Brussels Sprouts With Pomegranate and Hazelnuts image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/4 pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground pepper
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 tablespoon finely grated orange zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
  • Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

BRUSSELS SPROUTS IN HAZELNUT BUTTER



Brussels Sprouts in Hazelnut Butter image

I have been making this dish as a side for my Thanksgiving and other special fall and winter occasions for at least two decades. If you can buy freshly roasted hazelnuts, that will save some work without sacrificing taste. Frozen Brussels sprouts will make the process much easier, but with major deduction in taste and texture.

Provided by Richard Denker

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 6

nonstick cooking spray
½ cup hazelnuts
8 hazelnuts
6 tablespoons butter, softened, divided
1 tablespoon minced shallot
1 ¼ pounds Brussels sprouts, trimmed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
  • Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
  • Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
  • Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
  • Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
  • Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 16.2 g, Cholesterol 45.8 mg, Fat 28.8 g, Fiber 7.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 158.5 mg, Sugar 4 g

POMEGRANATE-HAZELNUT ROASTED BRUSSELS SPROUTS



Pomegranate-Hazelnut Roasted Brussels Sprouts image

I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. -Melanie Stevenson, Reading, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
1-1/2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
6 tablespoons butter, cubed
2/3 cup chopped hazelnuts, toasted
1 tablespoon grated orange zest
1/2 cup pomegranate seeds

Steps:

  • Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 248 calories, Fat 22g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 454mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.

BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER



Brussels sprouts with hazelnut & orange butter image

Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 5

85g butter , softened
finely grated zest of 1 small orange
50g chopped toasted hazelnuts (you can buy these in a packet)
1 ¼kg Brussels sprouts , trimmed and halved
340g packet frozen petits pois

Steps:

  • Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
  • Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
  • Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.

Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER



Roasted Brussels Sprouts With Hazelnut Brown Butter image

Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).

Provided by GaylaJ

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • Position rack in bottom third of oven and preheat to 450°F.
  • Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
  • Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
  • 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 used quite a bit more butter and added extra hazelnuts.

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