The Underappreciated Vegetable: Brussels Sprouts

November 3, 2011 No comments

People love them or hate them. I love brussels sprouts. This week I found these beautiful fresh stalks at Trader Joe’s and it seemed like the perfect opportunity to make roasted brussels sprouts. We have many ways of preparing these little gems. Gary’s favorite prep is to steam them and then slice them in half and sauté them until they have a nice brown color. I like the roasted version below. These can be served as the vegetable side with your dinner or as a starter course if everyone loves Brussels sprouts.

Roasted Brussels Sprouts with Chopped Hazelnuts

Remove the sprouts from the stalk, wash and trim any loose outer leaves, cut in half
This will typically make about 1 1/2 lbs.
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, crushed
1/4 cup shallots, chopped

1/2 cup hazelnuts, chopped and toasted

In a large roasting pan, combine the prepared Brussels sprouts with the olive oil, salt, pepper, garlic and shallots. Spread out into single layer in pan. Roast at 400 degrees until nicely browned, about 40 to 50 minutes, stirring periodically.

Remove to serving bowl and sprinkle hazelnuts over all.

I hope this will help you convert any family members who don’t already love Brussels sprouts.


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