In Recipes, Vegetables on October 25, 2011 at 10:22 AM
Roasted Brussel sprouts with Hazelnuts
(serves 2: preparation time 5 minutes; cooking time 25 minutes)
½ lb. of Brussel sprouts
¼ cup extra virgin olive oil
1 tsp. Kosher Salt
¼ cup chopped, unsalted hazelnuts
1. Pre-heat oven to 400 degrees.
2. Trim off the stem ends of sprouts, as well as any yellow leaves.
3. Rinse and dry the sprouts, and cut them in half lengthwise.
4. Add cut sprouts to a mixing bowl.
5. Add the other ingredients and toss well.
6. Transfer to a cookie sheet with a raised edge, or a shallow roasting pan.
7. Roast for approximately 25 minutes, turning once or twice to brown on all sides.
See Eat Your Brussel Sprouts for background information
In General Articles on October 25, 2011 at 10:20 AM
Let’s face it, Brussel sprouts are good for you, but getting past the gag-inducing, cabbage smell is tough going. As with all cruciferous vegetables, such as cauliflower, broccoli, cabbage and kale, Brussel sprouts are known to contain significant health benefits. But to obtain those benefits you have to eat them, as well as cook them properly beforehand.
My mother, being very health conscious, periodically tried to get us to eat Brussel sprouts. She would boil them and serve them with butter (ugh!), or boil them and serve them with onions and smothered in Del Monte tomato sauce (nice try, but it didn’t work!). Either way, the gag effect took hold for me as soon as she started boiling them. As a result, I could never get past the first taste. Poor Mom, she had good intentions, but didn’t know that boiling Brussel sprouts is probably the best way to destroy their nutritional value.
After reading several articles, skimming through various cookbooks, trying several techniques and listening to my daughter extol the virtues of roasted vegetables, I decided to try roasting Brussel sprouts with hazelnuts. The result proved to be delicious and, based on my readings, healthful. Please try Brussel Sprouts Roasted with Hazelnuts to see for yourself.