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RECIPE
Serves 2

A CookTale

For obvious reasons the longer you roast Brussels or most any vegetable in a very hot 450 degree oven, they will be more tender, toasted and lightly charred. And it’s the result we highly subscribe to. Adding the toasted Hazelnuts at the last few minutes works wonders. There is good reason the combination is classic. All we’ve done is roast them a few minutes longer than cooking convention advises.

INGREDIENTS

1 TB of Butter
1 TB of EVOO
1 lb Brussels Sprouts, (trimmed & halved)
1/4 cup of Hazelnuts skin removed
1/4 tsp of Kosher Salt & fresh Black Pepper

METHOD

1. Position a rack in bottom third of the oven & preheat to 450°F degrees.

2. Butter a large oven proof dish & place it the oven until the Butter is melted, browned & fragrant (4-5 minutes).

3. In the bowl of prepared Brussels Sprouts, add the TB of EVOO, Salt & Pepper & combine. Add them to the browned buttered casserole.

4. Return to the oven & roast for 30 minutes. sprinkle with water, toss, & continue roasting until the Sprouts are extra tender, lightly browned & charred (another 7-9 minutes). Add the Hazelnuts & roast for another 3 minutes.

5. Remove from the oven for plating.

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