Roasted Brussel Sprouts

Tonight I made one of my standard side dishes – roasted brussel sprouts. It is a recipe so easily upgraded with the addition of a few additional ingredients. One of my favorite ways to make this dish is with bacon or pancetta. The smoky, sweet flavors really combine well with the caramelized sugars in the roasted brussel sprouts. But alas, that is not the recipe I made tonight. I opted to toast some roughly chopped hazelnuts and slivered garlic and tossed it together with some balsamic glaze to bring vibrant flavors to the dish. This side dish is easy and pairs with many main dishes – steak, chicken, fish, etc – which is why I keep variants of this dish in regular rotation. So without further ado, let’s roast some brussel sprouts!

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Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 1

Ingredients

1½ cups brussel sprouts, cleaned and halved
2 tbsp olive oil
¼ cup hazelnuts, roughly chopped
2 medium garlic cloves, slivered
¼ tsp salt
a few grinds of black pepper
2 tbsp balsamic glaze

Instructions

Pre-heat the oven to 425 degrees.
In a large bowl (or a large zip top bag), drizzle the brussel sprouts with the olive oil.
Add the salt and pepper, toss to combine.
Place the brussel sprouts cut side down on the rimmed baking sheet and roast in the oven for 20 minutes.
While the sprouts are roasting, heat a small frying pan over medium heat.
Add the hazelnuts and gently toast them until fragrant, approximately 5 - 6 minutes.
Toss the garlic and hazelnuts with the brussel sprouts when the 20 minute initial roast is complete.
Roast the sprouts, hazelnuts, and garlic together for an additional 10 minutes until the sprouts are tender and caramelized.
Remove them to a bowl and drizzle with balsamic glaze, tossing to coat evenly before serving.

Pre-heat the oven to 425 degrees.
In a large bowl (or a large zip top bag), drizzle the brussel sprouts with the olive oil.
Add the salt and pepper, toss to combine.

Place the brussel sprouts cut side down on the rimmed baking sheet and roast in the oven for 20 minutes.

While the sprouts are roasting, heat a small frying pan over medium heat. Add the hazelnuts and gently toast them until fragrant, approximately 5 – 6 minutes.

Toss the garlic and hazelnuts with the brussel sprouts when the 20 minute initial roast is complete.

Roast the sprouts, hazelnuts, and garlic together for an additional 10 minutes until the sprouts are tender and caramelized. Remove them to a bowl and drizzle with balsamic glaze, tossing to coat evenly before serving.