This combination is bursting with flavour and texture, and takes the underestimated brussel sprouts to new delicious heights. Roasting the brussel sprouts brings out a natural sweetness that is complimented with the rich flavour of the crunchy hazelnuts and the sharp, yet creamy, shards of parmigiano cheese. An often over-looked and passed-up member of the cruciferous family, brussel sprouts are loaded with many valuable nutrients such as vitamins C and K, as well as folate, potassium, dietary fibre, and have many anti-cancer properties. Finally! A delicious way to enjoy these nutritional gems.
Roasted Brussels Sprouts, Hazelnuts & Parmigiano
- 20 brussel sprouts, stems trimmed and halved
- 2-3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/3 cup unsalted hazelnuts, lightly toasted*
- 1/4 cup shards of parmigiano cheese (such as Parmigiano Reggiano)
Preheat oven to 400 degrees F.
Line a baking tray with parchment paper and then arrange the brussel sprouts on the tray. Drizzle with the olive oil and salt and mix well. Roast for about 20 minutes or until golden brown. Plate the brussel sprouts while they’re still warm, and top with toasted hazelnuts and the parmigiano cheese.
*You can either purchase hazelnuts that are already roasted or roast them yourself on a baking tray, in a 200 degree (Fahrenheit) oven for 10-15 minutes, stirring every 5 minutes.