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Author Notes: This is my favorite roasted vegetable. Ever. These tiny nuggets of cabbage take on a whole different flavor when roasted and crunchy hazelnuts add the perfect smoky crunch. When cutting off the stems of the brussel sprouts, some loose leaves may fall off – don't throw these out! Include them in the mix and they crisp up like potato chips! yum —zbreit
pound Brussel Sprouts
tablespoons Olive oil
teaspoon kosher salt
teaspoon ground pepper
- Wash sprouts and cut stems off, keeping any loose leaves.
- Preheat oven to 375 (I use the toaster oven for this). In a roasting pan lined with foil, toss sprouts with olive oil, kosher salt, and ground pepper. Roast for about 15 minutes. Check on them periodically and stir them around to get even roasting.
- While the sprouts are roasting in the oven, toast the hazelnuts (whole) in a small frying pan for a few minutes until fragrant. Be careful not to burn them. Coarsely chop them on a cutting board with a large knife.
- When the sprouts are browned and crisp, place them in a bowl and sprinkle the toasted hazelnuts on top. You could also add a light dusting of freshly grated parmesan before you add the hazelnuts.