• ½ cup hazelnuts
  • 2 lbs Brussels sprouts, halved
  • 3 Tbsp canola oil
  • 2 Tbsp thyme, chopped
  • Kosher salt and fresh ground pepper
  • 1 Tbsp sherry vinegar
  1. Preheat oven 375°.
  2. Roast hazelnuts on a baking sheet for 10 to 15 minutes. Cool and crush with a heavy sauté pan.
  3. In a bowl combine the Brussels sprouts, oil, thyme, salt and pepper. Roast for 15 to 18 minutes on a baking sheet until tender. Toss the Brussels sprouts with hazelnuts and sherry vinegar.
Recipe by Northwest Fresh at