Brussels Sprouts with Honey, Rosemary and Walnuts
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.
- 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). Line a baking sheet with parchment paper.
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 the prepared baking sheet 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. Immediately transfer to 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.
Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen, 2014)