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.
Truffled Brussell Sprouts with Toasted Hazelnuts
There can NOT be a simpler way to prepare brussell sprouts that this here recipe. It's so easy to toss it in the oven and let them roast whilst you prepare whatever else you deem appropriate for dinner tonight. (Hint: we served ours with Chicken & Mushroom Masala and it was di.vine.)
3 cups brussell sprouts
2 tablespoons olive oil
Salt & pepper to taste
1/4 cup chopped hazelnuts
1 teaspoon truffle oil
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.