Brussels sprouts are one of those vegetables that can be oh, so bad or oh, so very good. For example, the boiled or steamed, mushy version of my childhood, not so good. These buttery, mustardy roasted ones? Delicious!! Try to find cute, little ones for this recipe if you can. Enjoy!
Roasted Brussels Sprouts with Hazelnuts:
1 lb small brussels sprouts, washed trimmed and cut in half
drizzle of olive oil
1 1/2 tbsp grass fed butter
1 tbs organic Dijon mustard
1/3 cup hazelnuts, chopped and toasted
salt to taste
Steps:
Pre-heat oven to 425 degrees
Lay parchment paper on a cookie sheet.
Take prepped and dried sprouts and lay them on the paper.
Drizzle the oil all over them and then toss them with your hands to evenly coat in the oil.
Place in the oven on the top third rack.
Meanwhile, melt butter and whisk in the mustard until it is completely emulsified and set aside.
Remove sprouts after about 25 minutes or when they are all getting crispy and brown.
Drizzle the butter/mustard sauce over them, toss to coat and top with the toasted hazelnuts.
Salt and serve immediately.
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