{"id":330455,"date":"2025-12-04T14:32:08","date_gmt":"2025-12-04T14:32:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/hazelnut-brussels-sprouts-cooking-on-the-weekends\/"},"modified":"2025-12-04T14:32:08","modified_gmt":"2025-12-04T14:32:08","slug":"hazelnut-brussels-sprouts-cooking-on-the-weekends","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=330455","title":{"rendered":"Hazelnut Brussels Sprouts | Cooking On The Weekends"},"content":{"rendered":"


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Hazelnut Brown Butter Brussels Sprouts<\/strong> have a delicious nutty and subtly sweet flavor. This fall and winter side is pretty much impossible not to love!<\/em>\u00a0\u00a0<\/span>It’s also the quintessential, super yummy brussels sprouts dish for Thanksgiving. <\/em><\/p>\n

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You really can’t go wrong when you roast brussels sprouts at a very high temperature in the oven with some kind of fat.<\/p>\n

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

What makes it so delicious?<\/h2>\n

The brown butter alone is reason to make this recipe.<\/p>\n

Really, the two keys to success here are the oven temperature and the brown butter. The nutty-sweet flavor from browning the butter is perfect with the caramelized hearty sprouts. The hazelnuts are delicious and the icing on the cake, if you will.<\/p>\n

If you think you don’t like this lovely vegetable, this could be the recipe that will turn you. It’s that<\/em> good.<\/p>\n

How to Make it<\/h2>\n

– <\/strong>Preheat the oven to 450\u00b0F and line a sheet pan with parchment paper. <\/p>\n

– <\/strong>Trim the ends from the brussels sprouts, and slice them in half if they’re small, and in fourths if they’re larger. Add them to a large bowl and set aside.<\/p>\n

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Recipe Tip:<\/strong> Do not throw away any of the leaves that fall off of the brussels sprouts -roast them with everything else. Some will become too dark to eat, but others will be the most delicious brussels sprouts “chips” ever!<\/em><\/p>\n

– In a small saut\u00e9 pan, melt the butter with the hazelnuts. Let it cook over low-medium heat just until it begins to brown, about 3 minutes after the butter melts. (Keep a close eye on this!) Stir in the lemon juice and pour it over the brussels sprouts and mix to coat.<\/p>\n

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Recipe Tip: <\/strong>Try to chop the hazelnuts as finely as possible. The flavor will spread throughout the recipe a little better this way, and if chunks of the nuts are too big, they could burn.<\/em><\/p>\n

– <\/strong>Add the sprouts to the parchment-lined baking sheet and spread them out in a single layer. Use a rubber spatula to get all of the brown butter and nuts out of the bowl and onto the sprouts. Sprinkle lightly with salt and pepper.<\/p>\n

–<\/strong> Place the baking sheet in the preheated 450\u00b0F oven and roast until the sprouts are golden brown and tender, about 20 minutes. They should be flipped\/stirred mid-way through the cooking process. Cooking times may vary! Season to taste with salt.<\/p>\n

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Variations<\/h2>\n