Ingredients1 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
Preparation
1. Position rack in bottom third of oven; preheat to 450°F.
2. Place butter on a large rimmed baking sheet and roast until butter is melted, browned and fragrant, 4-5 minutes. Remove baking sheet from oven; toss Brussels sprouts and hazelnuts with browned butter and sprinkle with salt and pepper. Return to oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until sprouts are tender and lightly browned, 7-9 minutes more.
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