Ingredients for Browned Brussels Sprouts With Hazelnuts Lemon
- 1/2 cup hazelnuts, toasted and roughly chopped
- Olive Oil
- Unsalted Butter
- Fresh Brussels Sprouts
- Kosher Salt
- Fresh Lemon Juice
- Fresh Ground Black Pepper
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How to Make Browned Brussels Sprouts With Hazelnuts Lemon
- Preheat oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
- Spread Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and browned, flipping halfway through.
- While Brussels sprouts are roasting, toast hazelnuts in a dry skillet over medium heat until fragrant and lightly browned. Let cool, then roughly chop.
- In a small saucepan, melt butter with remaining olive oil. Add chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until slightly reduced.
- Stir in lemon zest.
- Add roasted Brussels sprouts and hazelnuts to the pan. Toss to coat evenly in the sauce.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
13g
Carbs
3g
