Brussels Sprouts with Honey, Rosemary and Walnuts

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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.

Ingredients

Directions

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)