I only started liking brussels sprouts about 2 years ago and now I can’t get enough of them! I don’t think a roast dinner would be the same without them now so I had to share a sprout recipe for the festive season. Brussels sprouts are more commonly mixed together with chestnuts but I love hazelnuts so much at the moment so I decided to add them to the recipe instead. The crunchy texture and slightly sweet flavour work perfectly together with the sprouts and I couldn’t recommend it to you more!
Serve this delicious combination with my roasted parsnips, roasted root veg and cranberry and orange sauce!
Serves 4 as a side
300g brussels sprouts
½ tbsp garlic infused olive oil
½ tsp tamari
1.5 tsp maple syrup
Pinch black pepper
1 tsp dried mixed herbs
½ tbsp fresh thyme leaves
- Preheat the oven to 150oc and line a baking tray with greaseproof paper
- Spread the hazelnuts out on the baking tray and roast them for 10-15 minutes until the skin have started to darken
- Leave the hazelnuts to cool before rolling then between pieces of kitchen roll to remove as much of the skins as possible
- Place the hazelnuts in a blender or food processor and pulse until you are left with pieces about ¼ of the size
- To cook the sprouts, increase the oven temperature to 200oc and line another baking tray
- Trim the sprouts and cut them in half
- Mix them together in a bowl with the remaining ingredients then spread them out on the baking tray
- Roast the sprouts for 15-20 minutes until they have browned slightly
- Combine the sprouts in a large bowl with the hazelnuts then sprinkle over some more fresh thyme before serving!