Brussels Sprouts with Brown Butter & Hazelnuts
Fit for fall, enjoy the flavorful results of this short and simple seasonal recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at challengedairy.com.
Cooking tools:
- Silicone baking mat
- Microplane
- Oven
- Stove
- Saucepan
- Mixing bowl
- Baking sheet
- Aluminum foil
Ingredients
- 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)
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