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!
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About Brussels Sprouts:
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.
How to Make Roasted Brussels Sprouts with Apples and Hazelnuts:
Believe it or not, when roasted, Brussels Sprouts take on an almost French fry taste and taste. When roasting sprouts, 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, then pop in the oven to roast until the edges turn a golden brown. I didn’t roast these until they were browned for one reason, they don’t photograph as well. But you go right ahead and make those edges nice and crunchy!
When the sprouts and onions are roasted to perfection I remove them from the oven and begin to sauté the apples in butter or olive oil, add hazelnuts (also called Filberts) and then toss it all together in a cast iron pan!
Perfect for Fall and The Holidays!
This delicious vegetable side dish is perfect for any fall meal and dresses up the holiday meal beautifully.
The Recipe: Roasted Brussels Sprouts with Apples and Hazelnuts
A delicious fall side dish that also dresses up the holiday table nicely!
- 1 lb Brussels Sprouts cut in half
- 10 small shallots, peeled and in cut in half or quarters (depending on size)
- 2 small Granny Smith or Pink Lady Apples, thinly sliced
- 1/2 cup Hazelnuts, coursely chopped
- olive oil
- Sea salt
- Freshly ground pepper
- 3 Tablespoons butter, ghee, or olive oil
Serves 4-6. Preheat oven to 400, place rack in center positon.
Place prepared Brussels Sprouts and shallots on a rimmed cookie sheet lined with parchment, 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 and several turns of freshly ground pepper. Toss.
Place in oven and roast for 30-40 minutes or until edges of sprouts and shallots are browned and centers are tender. (Note: differences in ovens, altitude etc can affect cooking time. Check often)
Take out of oven.
Place a large cast iron skillet on cooktop on medium heat. Add butter, ghee or coconut oil.
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 to pan.
Toss together and cook for two more minutes.
Taste and add more sea salt and pepper if needed. Serve!
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