Roasted Brussel sprouts with Hazelnuts
(serves 2: preparation time 5 minutes; cooking time 25 minutes)
Ingredients:
½ lb. of Brussel sprouts
¼ cup extra virgin olive oil
1 tsp. Kosher Salt
¼ cup chopped, unsalted hazelnuts
Preparation:
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
The Literate Chef 
I brought home a couple of hazelnuts from Ireland which I intend to try to grow. I’ll call you in 25 years and we can have a feast!
Peadar, did you go out to the hazel wood, because there was a fire in your head? And did you cut and peel a hazel wand and hook a berry to a thread, as well? And if so, did you catch a silver trout and roast it over an open fire?
i didn’t know i liked brussel sprouts until this recipe! amazing!!!! so good!!
Actually, several people have commented that 2 teaspoons of salt might be a little too much. I tend to agree and have changed it to1 teaspoon. If you like it salty, by all means use 2!