Side Dishes

Brussels Sprouts with Brown Butter & Hazelnuts

Fit for fall, enjoy the flavorful results of this short and simple seasonal recipe.


15 minutes


10 minutes






  • 4 Tablespoons Challenge Unsalted Butter (½ stick)
  • 1 pound Brussels sprouts, trimmed and halved

  • ½ cup raw hazelnuts (filberts), chopped

  • ½ teaspoon kosher salt

  • Freshly ground black pepper, to taste

  • 1 teaspoon finely grated lemon zest (rind of one lemon)


  • 1
    Preheat oven to 450 degrees.
  • 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.