Perfectly roasted, these brussels sprouts are a delicious, healthy side dish that accommodates for many diets including vegetarian, vegan and gluten free.
Author: Haggen Northwest Fresh
- 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
- Preheat oven 375°.
- Roast hazelnuts on a baking sheet for 10 to 15 minutes. Cool and crush with a heavy sauté pan.
- 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.