Roasted Brussels Sprouts with Apples and Hazelnuts

If you think you aren’t a fan of Brussels Sprouts I bet I can change your mind with this recipe. These are “Roasted Brussels Sprouts with Apples and Hazelnuts”! Caramelized Brussels sprouts, sweet shallots, warm tangy apples and toasted hazelnuts are a heavenly combination!

Roasted Brussels Sprouts with Apples and Hazelnuts

Would you like Whole Foods Market quality at Costco prices? Check out Thrive Market!

Brussels Sprouts belong to the cabbage family. They are high in Vitamin C and fiber and contain a nutrient called sulforaphane. Sulforaphane is a chemical known to have cancer preventing properties, something we can all use!

Roasted Brussels Sprouts with Apples and Hazelnuts

Believe it or not, when roasted, Brussels Sprouts take on an almost French fry taste and texture. Always drizzle veggies with just enough olive oil that all the vegetables are glistening but the pan isn’t swimming in oil. Toss in sea salt and freshly ground pepper.

Roasted Brussels Sprouts with Apples and Hazelnuts When the sprouts and onions are browned just right I remove them from the oven and   sauté apples in butter, add Hazelnuts (also called Filberts) and then toss it all together in a cast iron pan! Roasted Brussels Sprouts with Apples and Hazelnuts

 

Roasted Brussels Sprouts with Apples and Hazelnuts  

The Recipe: Roasted Brussels Sprouts with Apples and Hazelnuts

Tips and what you will need: I use a cast iron skillet and Maldons sea salt in this recipe.

Roasted Brussels Sprouts with Apples and Hazelnuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1lb Brussels Sprouts cut in half
  • 10 small shallots, peeled and in half or quarters depending on size
  • 2 small Granny Smith Apples, peeled and thinly sliced
  • ½ cup Hazelnuts, coursely chopped
  • olive oil
  • Sea salt
  • Freshly ground pepper
  • 3 T butter, ghee or coconut oil
Instructions
  1. Serves 4-6. Preheat oven to 400, place rack in center positon.
  2. Place prepared Brussels Sprouts and shallots on a rimmed cookie sheet lined with parchment, and drizzle with olive oil, toss.
  3. Use enough olive oil that all veggies are lightly glistening with oil.
  4. Sprinkle with a few pinches of sea salt and several turns of freshly ground pepper. Toss.
  5. Place in oven and roast for 40-45 minutes or until edges of sprouts and shallots are browned and centers are tender.
  6. Take out of oven.
  7. Place a large cast iron skillet on cooktop on medium heat. Add butter, ghee or coconut oil.
  8. When melted add sliced apples.
  9. Sauté for three minutes stirring occasionally.
  10. Add hazelnuts and cook for 3-5 more minutes, stirring frequently.
  11. When apples are soft add brussels and shallots to pan.
  12. Toss together and cook for two more minutes.
  13. Taste and add more sea salt and pepper if needed. Serve!

 

Crazy good I tell ya! The sweet apples are just the right combination with the caramelized Brussels Sprouts!

Roasted Brussels Sprouts with Apples and Hazelnuts

 

Get 3 Meals Free from Sun Basket! Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. $30 off Sun Basket

 MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

8 thoughts on “Roasted Brussels Sprouts with Apples and Hazelnuts

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: