Roasted Brussels Sprouts with Hazelnuts and Parmesan

3 T. butter

½ tsp. salt

½ tsp. pepper

1½ lbs. brussels sprouts, trimmed and quartered lengthwise

¼ cup chopped hazelnuts

2 T. Parmesan cheese, shredded

Preheat the oven to 450°.

In a small saucepan, melt the butter until bubbling but not too brown. Remove from the heat and stir in the salt and pepper.

Place the brussels sprouts and hazelnuts in a lightly greased baking dish; drizzle the melted butter over the sprouts and hazelnuts and gently toss to coat. Roast for 12 to 15 minutes or until the sprouts are tender, stirring occasionally.

Remove from the oven and immediately sprinkle with Parmesan cheese.

Serves 6.