Friday, September 5, 2014

The Biggest Loser 30-Day Jump Start: Brussels Sprouts with Toasted Hazelnuts

I think Brussels sprouts are one of the more underrated vegetables.

I wasn't one of those kids that has terrible memories of Brussels sprouts being served at family dinners, and not being allowed to leave the table until I'd eaten them.  Truth be told, I never tried the things until I was 27 and my friend Andrea made them when I was at her house for dinner one night.

If you've never tried them, you should definitely give them a shot.  If you've tried them and still have flashbacks from the experience, try this recipe.  It's really delicious, and it might help bring you back around to Team Brussels Sprouts.

Brussels Sprouts with Toasted Hazelnuts
Makes 4 servings


1 lb. fresh or thawed frozen Brussels sprouts
1 Tbsp. olive oil
3 Tbsp. chopped shallots
Salt and pepper to taste
1/4 tsp. ground nutmeg
1 tsp. honey or maple syrup
1 Tbsp. chopped hazelnuts, toasted
2 tsp. grated orange peel

Bring 2 quarts salted water to a boil.

Remove the outer leaves from the sprouts and trim the ends of the bases.  Halve the sprouts vertically, leaving the cores intact.

Add the sprouts to the boiling water and cook for about 3 minutes or until they are fork tender.  Drain and immediately transfer to a bowl with enough cold water to cover them.

Heat the olive oil in a skillet over medium-high heat.  Cook the shallots for about 2 minutes until softened.  Add the sprouts and cook for another 2 minutes.

Season with salt,pepper, and nutmeg.  Drizzle the honey over this and stir well.

Garnish with the toasted nuts and orange peel.


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