I think Brussels Sprouts get a bad rap. They are incredibly delicious, provided you prepare them well. They are also part of the cruciferous vegetable family, which are loaded with anti-cancer compounds. My personal favorite way to eat Brussels sprouts is to roast them, I find that they get a really nutty flavor. In this recipe I complement the nuttiness with toasted hazelnuts. The combination is something special, especially when you complement it even more with melted butter. These sprouts make the perfect side on a Thanksgiving table, or any other day of the year.
Roasted Brussels Sprouts with Hazelnuts
1 package brussels sprouts
1-2 tablespoons olive oil
salt and pepper
2 tablespoons butter, melted
1/2 cup roasted hazelnuts, chopped
Preheat the oven to 400º. Wash the Brussels sprouts and clean away any yellowed leaves. Cut them in half lengthwise. You can use as few or as many Brussels sprouts as you’d like. They often come in a big mesh bag, and I just make the portion I feel we can finish in a day or two.
Put some olive oil in a baking sheet. 1 tablespoon if you are using a smaller portion, 2 if you make the whole bag full. Toss the sprouts with your hands to coat them in the oil, then salt and pepper generously. Roast for 30 minutes, or until very tender. Turn them a few times while you check for doneness.
When the sprouts are done, coat them in melted butter and dust with the toasted hazelnuts. I toast the hazelnuts in a dry pan in the oven while it preheats. As soon as you smell them, they are done. About 8-10 minutes. I don’t bother taking the skin off my nuts, but you can if you’d like.