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”!
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!
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.
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!
The Recipe: Roasted Brussels Sprouts with Apples and Hazelnuts
Serves 4-6. Preheat oven to 400, place rack in center positon
1lb Brussels Sprouts cut in half
10 small shallot, peeled (or cut bigger shallots in half)
2 small Granny Smith Apples, peeled and thinly sliced
1/2 cup Hazelnuts, coursely chopped
Freshly ground pepper
3 T butter (vegans you can use coconut oil)
Place prepared Brussels Sprouts and shallots on a rimmed cookie sheet (like this) lined with parchment (like this) and drizzle with olive oil, toss. Use enough olive oil that all veggies are lightly glistening with oil. Sprinkle with a few pinches of sea salt (I use Maldons) and several turns of freshly ground pepper. Toss. Place in oven and roast for 40-45 minutes or until edges od sprouts and shallots are browned and centers are tender. Take out of oven.
Place a large cast iron skillet on cooktop on medium heat. Add butter, when melted add sliced apples. Sauté for three minutes stirring occasionally. Add hazelnuts and cook for 3-5 more minutes, stirring frequently. When apples are soft add brussels and shallots. Toss together and cook for two more minutes. Taste and add more sea salt and pepper if needed. Serve!
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