Brussels Sprouts with Brown Butter and Hazelnuts

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

Ingredients

• 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)
  

Instructions

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