Roasted Brussels Sprouts with Hazelnut Brown Butter
1 tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
Freshly ground pepper to taste
3 tablespoons water
1. Position rack in bottom third of oven; preheat to 450 F.
2. Place butter on a large rimmed baking sheet and roast until the
butter is melted, browned and fragrant, 4 to 5 minutes. Remove the
baking sheet from the oven; toss Brussels sprouts and hazelnuts with the
browned butter and sprinkle with salt and pepper.
3. 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 to 9 minutes more.
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