Brussels Sprouts and Hazelnuts in a Sesame Orange Honey Glaze
These Brussels Sprouts have toasted hazelnuts tossed in, heightening the nutty crunch of these greens. While the Brussels toast in the oven, you toast the hazelnuts and prep the glaze, then combine them all together right before serving, making these some of the best Brussels! The glaze has a toasted sesame oil, a touch of vermouth, orange juice and honey for sweetness and mustard and apple cider for a touch of acidity to balance it all out.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6people
Calories 200kcal
Author Irvin
Ingredients
Brussel Sprouts and Hazelnuts
2poundsBrussel Sprouts910 grams
1tablespoonolive oil
1/2teaspoonkosher salt
1/2teaspoonblack pepper
1cuphazelnuts140 g
Glaze
2tablespoontoasted sesame oil
1tablespoonvermouthor dry sherry
1tablespoonfresh squeezed orange juice
1teaspoonsoy sauce
1teaspoonDijon mustard
1/2teaspoonapple cider vinegaror lemon juice
1/2teaspoonhoney
Instructions
Preheat the oven to 425°F. Trim the Brussel sprouts and halve them (quarter them if they are large). Toss with olive oil, salt and pepper in a large bowl.
Spread on a large rimmed pan until an even layer. Roast in the oven for 25 to 30 minutes or until tender and one side is caramelized and browned.
While the Brussels are roasting, place the hazelnut in a pan and heat on the stovetop for a couple of minutes, until they start to smell fragrant and get a little toasty. Remove from heat and pour into a kitchen towel and rub the dark skin off of the nuts. If some skin remains, that’s ok. Chop the nuts in half.
Make the glaze by combining all the ingredients together. Once the Brussels sprouts are cooked, scoop them into a heat proof serving bowl, add the hazelnuts, then toss with the glaze. Serve immediately
Notes
Inspired by a recipe from Heidi Swanson's Near and Far cookbook