Roasted Brussels Sprouts with Hazelnut Butter Sauce

Easy oven-roasted brussels sprouts served with a spicy oil-free hazelnut butter-based sauce and sesame seeds. Perfect for a delicious fall/winter side dish.

This weekend I became a plant mom.

The main level in my new townhouse has a bright white vibe with three sets of windows that let in lots of natural light.

With the moving boxes finally gone, I started to dream up ways to customize the space.

I don’t have any art on the walls yet, and my furniture budget is at a definite minimum.

What I do have, though, is space for a few plants.

Naturally, as with most big decisions, I polled Instagram first, asking what indoor plants are low maintenance.

Or, in other words, which plants do you really think I can keep alive?

Equipped with responses, I drove to the nursery with my friend and adopted three succulents, a snake plant, an aloe plant, and a croton!

They’re perched on plant-stands as I type this post, both calming and comforting in their stoic stillness.

To echo all of my newfound green, I made these Roasted Brussels Sprouts with Hazelnut Butter Sauce today.

You just need a bag of brussels and a jar of hazelnut butter to get started!

Do you ever have those dawning realization of information you’ve fundamentally misunderstood from the get-go?

For example, today I realized that I’ve been spelling brussels sprouts wrong my entire life.

Yep, that’s right, in my past posts I referred to them as “brussel” sprouts instead of “brussels”.

Oops.

Ironically, while I’ve always been an avid reader, spelling was never my thing.

But I don’t think you need to spell well to understand that roasted brussel(S) are amazing.

Those little mini-cabbages are by far one of my favorite roasted veggies that I prepare.

Paired with a sweet and hot sriracha hazelnut butter sauce, they’re unparalleled!

True story: You don’t have to do much to make brussels sprouts taste good roasted.

The hardest part is pruning them for baking.

I like to rinse them, trim off the stem, halve them, remove the outer leaves, then rinse again and pat dry.

This is all before adding to the baking sheet.

Next, we season them with a drizzle of avocado oil and Himalayan sea salt and black pepper.

If you’re avoiding oil, simply omit the oil entirely– I eat them all of the time like this and they’re still delicious!

Toss your sprouts and bake them for 20-25 minutes, until the outside is browned and crispy and the inside are fork tender.

Pro Tip: Try to resist the urge to eat them all before you mix up the sauce.

While the brussels sprouts are roasting, mix up your Hazelnut Butter Sauce.

Have you ever tried hazelnut butter before?

I used Georgia Grinders Hazelnut Butter to make this sweet and savory sauce.

I’ve been dying to work with this Hazelnut butter ever since I tried a spoonful at Nat Products Expo West this past spring.

The ingredients tell all; each jar is made of only roasted hazelnuts and sea salt!

The nut butter has an intense roast-y nutty flavor that pairs perfectly with sriracha and maple syrup to create an easy sauce for roasted veggies.

I whisked this sauce up by hand, leaving chunks of hazelnut present in the mix, which I think is a nice touch.

The sauce will be thick when first mixed, so add unsweetened almond milk in small increments to reach your desired consistency!

Also, the measurements are totally customizable.

For more heat, add more sriracha.

For more sweetness, add a touch more maple syrup!

Enjoy these Roasted Brussels Sprouts with Hazelnut Butter Sauce as a delicious fall side or snack.

Pair them with a plant-based entree, or enjoy them straight from the oven dipped in sauce for a cozy 1-pan snack.

The recipe serves 2-3, but you can easily double or triple the recipe to make more sprouts for more folks!

Likewise, you can also double or triple the hazelnut butter sauce.

Drizzle the brussels sprouts with hazelnuts butter sauce straight out of the oven and enjoy immediately!

I like to sprinkle mine with sesame seeds for a little crunch with serving.

Enjoy!

If you make these Roasted Brussels Sprouts with Hazelnut Butter Sauce, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more festive fun sides, check out my 2-Way Low Sugar Cranberry Sauce, Stovetop Cauliflower Stuffing, and Dijon Tahini Green Beans.

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

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This post is brought to you by Georgia Grinders, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!