• 1 tablespoon butter(only real butter- no substitutes)
• 1 lb brussels sprout, trimmed and quartered
• 1/4 cup chopped hazelnuts
• 1/4 teaspoon salt
• fresh ground pepper
• 3 tablespoons water

(serves 4)

Directions

1. Position rack in bottom third of oven and preheat to 450F.
2. Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
3. Remove baking sheet from oven and toss brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
4. Return to oven and roast for 7 minutes ; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).

Note: I like to use quite a bit more butter and add extra hazelnuts.