Truffled Brussell Sprouts with Hazelnuts

It smells like autumn here. Does it where you are?

There’s the nippiest edge of crispness that bites your nose and moves around your lungs when you walk outside. It’s blissfull. It’s brilliant. It makes me want to buy Halloween candy and brussell sprouts. It’s a totally legitimate shopping list. Don’t diss.

If you don’t like brussell sprouts, you might like these ones.

If you don’t like truffles, you might like truffle oil in this recipe.

I’m just saying.

Now, go eat your veggies so you can snack on Halloween candy later.

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Truffled Brussell Sprouts with Toasted Hazelnuts

Ingredients:

3 cups brussell sprouts
2 tablespoons olive oil
Salt & pepper to taste
1/4 cup chopped hazelnuts
1 teaspoon truffle oil

Directions:

Preheat oven to 500 degrees. On a parchment-lined baking sheet, drizzle the brussell sprouts with olive oil. Salt and pepper generously.

Place brussell sprouts into the preheated oven. Allow to roast for 15-20 minutes, or until the edges of the brussell sprouts begin to char slightly. Toss the chopped hazelnuts on top of the brussell sprouts and allow them to cook about 5 minutes longer.

Remove from oven, drizzle with truffle oil. Serve and enjoy.

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7 Responses to “Truffled Brussell Sprouts with Hazelnuts”

  1. 1

    Katrina on September 23, 2011 at 5:02 am Reply

    These sound lovely!

  2. 2

    Bev Weidner on September 23, 2011 at 7:43 am Reply

    DUDE, I absolutely love LOVE brussell sprouts. Like, we’re in love. I eat these IN PLACE OF candy.

    Is that your jaw on the ground?

    • Brooke replied: — September 23rd, 2011 @ 9:26 pm

      Why yes. Yes that is my jaw on the grizound. ;)

  3. 3

    Patty on October 12, 2011 at 12:08 am Reply

    Love brussel sprouts, too. Will definitely have to try this recipe the only one I can get my kids to eat right now is RR Sherried Brussel sprouts (not sure if that’s the exact name but they are done with sherry & didn’t know if ok to post her name). If you haven’t tried it, it’s good. I made them for Thanksgiving last year & everyone ate them up.

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  6. 4

    Jeanene Lupo on April 22, 2013 at 10:42 am Reply

    Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids.-

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