Broiled Brussels Sprouts with Hazelnuts

Sullivan_brusselssprouts

By Alaina Sullivan

Broiling Brussels sprouts evades the risk of turning them mushy by quickly rendering the sprouts crisp and charred. Simply dressed in olive oil, salt and pepper, it takes less than five minutes under the intense direct heat for the sprouts’ edges to crisp up (keep a close eye so they don’t burn). The high heat heightens the spicy-pungent flavor of the sprouts and makes for caramelized leaves that are slightly sweet.

Brussels sprouts have an inherent nutty quality as well, which makes chopped nuts a natural pairing. Hazelnuts work beautifully (in this batch I used walnuts). If you fancy a meaty component, fry some type of fatty pork – bacon, chorizo, pancetta, prosciutto – chop it up and toss with the nuts and sprouts in the final minutes of broiling. You’ll get an intensely savory melding of flavors, at once nutty, meaty, smoky and brightened at the very end with fresh lemon juice and parsley. Recipe from Mark Bittman’s Kitchen Express.

Broiled Brussels Sprouts with Hazelnuts

Heat the broiler. Trim about a pound of Brussels sprouts and pulse in a food processor—or use a knife—to chop them up a bit. Spread out on a rimmed baking sheet, drizzle with two tablespoons olive oil, sprinkle with salt and pepper, and toss. Broil the sprouts for about five minutes, until browning on the edges. Meanwhile pulse a handful of hazelnuts (or chop them). Shake the pan to flip the sprouts, add the nuts and broil for another three minutes. Sprinkle with freshly squeezed lemon juice and plenty of fresh parsley.

 

Posted in Produce, Recipes

4 Comments

  1. keurigshop said...

    Great post! http://www.TheKeurigShop.com

  2. AuthorBruce said...

    Yum! I made these Thursday night, and they were delicious. My mom boiled brussels sprouts growing up, so I’m still a bit scared by this vegetable. Recipes like this have helped me make a full recovery! Thanks!

  3. David Goshorn Cpc said...

    Just made this Today! It turned out GREAT!One thing I had to do was move the rack down one level from the top. The brussles sprouts were burning too fast in my oven with rack on the top level.I used chopped filberts.It was a great side to a turkey dinner (we didn’t have enough left overs from Thanksgiving at our brother’s so we cooked a turkey at home Today).

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