Roast Brussels Sprouts with Hazelnuts and Butter
Fuss free and cooked in the oven, these Brussels Sprouts are slightly caramelised and crispy on the outside with roast hazelnuts bringing extra flavour and texture dimensions. Serves 4
Ingredients
- 25g blanched hazelnuts
- 500g prepared Brussel sprouts, halved
- 2 tablespoons olive oil
- ⅛ teaspoon fine salt
- ⅛ teaspoon finely ground black pepper
- knob of butter
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat the oven to Fan Oven 180°C/200°C/400°F/Gas Mark 6.
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Pop the hazelnuts on a baking tray and cook in a pre-heated oven for 4 minutes. Shake the tray and cook for a further 2 – 3 minutes or until lightly golden. Remove from the oven and tip into a bowl to prevent them cooking further.
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When cool, roughly chop them.
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Remove the outer leaves from the sprouts, if necessary, and halve them. Tip into a mixing bowl.
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Pour in the olive oil and salt and pepper and mix thoroughly ensuring that each sprout half is coated in the oil and seasoning.
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Scatter cut side down on a baking tray. (If your tray is prone to sticking – line it with baking parchment.)
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Cook in the oven for 15 minutes.
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Remove from the oven, toss and cook for a further 10 minutes, or until cooked to our liking.
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To serve: serve in a warmed bowl, toss with the hazelnuts and add a knob of salted butter
Recipe Notes
Equipment:
- chopping board and knife
- kitchen scales and measuring spoons
- mixing bowl
- baking tray (lined with baking parchment if necessary)
Preparing in advance:
Follow above steps 1 – 7, (apart from step 2!) cover in cling film and set aside until you are ready to cook them. If you prepare them the day before, refrigerate overnight. If cooking from the fridge they may take a few minutes longer to cook. Or you can remove them from the fridge, half an hour before, and cook them at room temperature.