Roast Brussels Sprouts with Hazelnuts
Roast Brussels Sprouts with Hazelnuts
Ingredients
500g Brussels sprouts
50g butter
25g hazelnuts
Use a nice big tray for the sprouts. We want them to roast rather than stew. If you’re under pressure for time you could simply chop the raw hazelnuts and throw them in with sprouts when you’re roasting them rather than roasting them separately.
Preheat the oven to 200/180 le gaothrán/Gas 5.
Spread the hazelnuts on a baking tray and put them in the pre-heated oven for 5 minutes, maximum, until the skin begins to come off. Don’t allow them to burn. Place them in a tea towel and fold the sides up around them. Rub them around inside the tea towel for a couple of seconds. Check them, and if most of the skin has come off, remove them from the towel and discard the skins. Don’t worry if some still have some skin on.
Lay them out on a chopping board and cover them again with the tea towel. Using a rolling pin or the back of frying pan, bash them a bit until they’re nicely broken up.
Place the butter on the hot baking tray and allow it to melt, tilting the tray to make sure it’s well spread out.
Using a knife, remove the strong stem from the sprouts. Cut the sprouts in half (or quarters if they’re very big) and spread them out on the baking tray, cut side up.
Place the tray in the oven and roast them for around 15-20 minutes, shaking from time to time, until they’ve got some nice golden brown edges. Scatter the toasted hazelnuts over them and serve.
