It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Roasted Brussels Sprouts With Hazelnut Brown Butter
- add review
- #109161
Savory, nutty browned butter makes your childhood nemesis irresistible. Roasted hazelnuts add a great crunchy element to the Brussels sprouts. Definitely a worthy side dish for a steak.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
freshly ground black pepper, to taste
3 tablespoons water
directions
Position rack in bottom third of oven; preheat to 450 degrees F.
Place 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 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, 7-9 minutes more.
added by
l13
nutrition data
Nutritional data has not been calculated yet.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
July 17, 2013
My only suggestion is to toast the hazlenuts first as they will have a much warmer, nuttier flavor. Very easy recipe and the sprouts get nice and tender and have the warm browned butter on them for extra flavor.