Brussels Sprouts with Brown Butter and Hazelnuts

Brussels Sprouts

Fit for fall! Enjoy the flavorful results of this short and simple seasonal recipe.


  • 4 tablespoons (1/2 stick) Challenge Unsalted Butter
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 cup raw hazelnuts (filberts), chopped
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon finely grated lemon zest (rind of one lemon)


  1. Heat oven to 450 degrees F.
  2. Place butter in a small saucepan and carefully heat over medium heat until the butter is melted, browned and fragrant, about 3 to 5 minutes.
  3. In a large bowl, toss Brussels sprouts and hazelnuts with the browned butter, salt and pepper. Place Brussels sprouts mixture in a single layer on a nonstick sheet pan (or sheet pan lined with foil or a nonstick baking mat).
  4. Place in oven and roast for 10 minutes. Check for doneness. Sprouts should be tender but not mushy. Continue roasting a few minutes more if necessary.
  5. Remove from oven and toss in a large bowl with lemon rind. Serve immediately.

Recipe and photo used with permission from: Challenge Dairy

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