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.

Ingredients:

  • 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

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)