The result of tossing Brussels sprouts in honey, olive oil, vinegar and fresh rosemary before a quick stint in the oven? Tender, caramelized, deeply scented and crispy vegetables that even picky eaters can’t resist. This recipe is also delicious prepared with winter squash.
Brussels Sprouts with Honey, Rosemary and Hazelnuts
1 lb (500 g) brussels sprouts, quartered
3 Tbs. olive oil, plus more as needed
2 Tbs. honey
1 Tbs. balsamic vinegar
1 1/2 Tbs. chopped fresh rosemary
Kosher salt and freshly ground black pepper
2 Tbs. hazelnuts
Preheat an oven to 400°F (200°C).
In a large bowl, toss the brussels sprouts with the 3 Tbs. olive oil, the honey, vinegar and rosemary. Season generously with salt and pepper. Transfer to a baking sheet lined with parchment paper and spread in a single layer. Roast, stirring once about halfway through, until fork-tender and caramelized, about 25 minutes. If the sprouts seem dry when you stir them, drizzle with another 1 Tbs. or more of olive oil.
In a small, dry nonstick frying pan over medium heat, toast the hazelnuts, shaking the pan a few times, until very aromatic, about 3 minutes. Pour immediately onto a cutting board, let cool slightly and chop coarsely.
Transfer the brussels sprouts to a serving dish and toss with the hazelnuts. Season with salt and pepper and serve immediately. Serves 4.
For this and more ideas for pasta dishes you’ll want to serve every night of the week, check out our new Pasta Night, by Kate McMillan