This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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.