Roasted Brussel Sprouts With Toasted Hazelnuts – a delicious recipe with Brussel Sprouts, Olive oil, kosher salt, ground pepper, handful hazelnuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash sprouts and cut stems off, keeping any loose leaves.
2
Preheat oven to 375 (I use the toaster oven for this). In a roasting pan lined with foil, toss sprouts with olive oil, kosher salt, and ground pepper. Roast for about 15 minutes. Check on them periodically and stir them around to get even roasting.
3
While the sprouts are roasting in the oven, toast the hazelnuts (whole) in a small frying pan for a few minutes until fragrant. Be careful not to burn them. Coarsely chop them on a cutting board with a large knife.
4
When the sprouts are browned and crisp, place them in a bowl and sprinkle the toasted hazelnuts on top. You could also add a light dusting of freshly grated parmesan before you add the hazelnuts.
100
kcal
Calories
11
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 pound Brussel Sprouts, 3 tablespoons Olive oil, 1 teaspoon kosher salt, 1 teaspoon ground pepper, and more.
Yes, Roasted Brussel Sprouts With Toasted Hazelnuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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