Brussels with Browned Butter and Hazelnuts

I love brussels and hazelnuts (well, any nut, really!), and it just so happened that I had both of these ingredients on hand when I came across this recipe in The Primal Blueprint Cookbook. This is such a great winter treat! I've got to say here that Mark Sisson is awesome! If you haven't read The Primal Blueprint yet, I highly recommend it for an easy-to-read, informative explanation of primal living. His web site, marksdailyapple.com is a great resource of information as well. This recipe is quick, delicious, and uses only a few ingredients. Try to use grass-fed butter if you can find it. If not, go for organic.

Adapted from The Primal Blueprint Cookbook, Mark Sisson and Jennifer Meier.


Serves 4.

Ingredients
3 Tbsp grass-fed butter, preferably unsalted
1 pound brussel sprouts, trimmed and halved or quartered, depending on size
1/4 cup chopped hazelnuts
3 Tbsp water

Preparation

1. Preheat oven to 450 degrees F.
2. Place butter on a large, rimmed baking sheet. 
3. Roast on bottom oven rack for 4-6 minutes or until butter is browned and fragrant.
   NOTE: Watch the butter to make sure it doesn't burn.
4. Carefully remove the baking sheet. Add brussels and hazelnuts, tossing with a large spoon or spatula to coat. Season with salt and pepper.
5. Return the pan to the oven and roast for 7 minutes. Carefully remove, sprinkle with water, and gently toss. 
6. Return pan to the oven and roast for an additional 7-9 minutes or until brussels are tender and lightly toasted.