Browned Brussels Sprouts with Hazelnuts & Lemon

Browned Brussels Sprouts with Hazelnuts & Lemon
Photo by Scott Phillips


  • Kosher salt
  • 2 to 4 Tbs. fresh lemon juice
  • Freshly ground black pepper
  • 2 Tbs. unsalted butter
  • ½ cup hazelnuts
  • 2 lb. fresh Brussels sprouts, trimmed and quartered
  • 2 Tbs. olive oil

Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don't mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network