A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, November 8, 2007

Oven Roasted Brussels Sprouts with toasted hazelnuts

2 container of Brussels sprouts- 10 oz each
2-3 Tablespoons olive oil
1 cup whole hazelnuts, with skin
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 425

Slice off the very end (brownish part) of the stem on each sprout. Remove any tough or discolored outer leaves. Slice the Sprouts lengthwise in quarters. Place the Brussels sprouts onto a baking sheet and drizzle on the olive oil. Sprinkle on the salt and pepper then toss the mixture together. Place in oven for 25 minutes tossing the mixture once or twice during cooking.

To toast the hazelnuts or filberts- Place them on a baking sheet and toast in toaster oven (or in a skillet) until fragrant. Once cooled the outer layer of the filberts will fall off with just the slightest touch. It is not necessary to remove the entire outer layer – a little left on looks pretty.

Toss the filberts in with the cooked Brussels sprouts and serve.

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