Brussels Sprouts with Toasted Hazelnuts
- Farm To Table
People who say they don’t like Brussels sprouts have probably only had them one way: overcooked. Treat these little cabbages right, with a quick blast in a hot oven to singe their leaves and bring out their inherent nuttiness, followed by a light dressing of oil and vinegar. A scattering of crisp hazelnuts completes the dish.
serves 4-6
- 1½ lb (750) g Brussels sprouts, trimmed and halved lengthwise
- 5 Tbsp (3 fl oz/80 ml) olive oil
- Salt and freshly ground pepper
- 1½ Tbsp Champagne or white wine vinegar
- 1 Tbsp hazelnut oil (optional)
- ½ cup (2 oz/60 g) hazelnuts, toasted and coarsely chopped
Preheat the oven to 400°F (200°C).
Place the Brussels sprouts in a large bowl. Drizzle with 3 Tbsp of the olive oil, season generously with salt and pepper, and toss to coat the sprouts evenly. Transfer the Brussels sprouts to a rimmed baking sheet and spread out evenly.
Roast the Brussels sprouts, stirring once or twice, until they are browned in spots and just tender when pierced with a knife, 30-35 minutes. Transfer the Brussels sprouts to a bowl. Sprinkle with the vinegar, the remaining 2 Tbsp olive oil, and the hazelnut oil, if using. Toss well, add the toasted hazelnuts, and toss again. Season with salt and serve.
