Brussels Sprouts with Toasted Hazelnuts

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 […]

Roast sweet and bitter vegetables, salsa bianca

I love the combination of roast sweet and bitter vegetables, and it’s even better with a touch of salt. This sauce is Italian, though I sometimes use Scandinavian sweet-cured anchovies, creating a different but equally delicious result. Serves 8 as a side dish, 4 as a main course For the vegetables 8 carrots, halved lengthwise […]