Fall Flavors Series: Roasted Brussels Sprouts with Toasted Hazelnuts

Brussels sprouts get an upgrade with toasted hazelnuts and orange juice and zest. This side dish is perfect for the holidays or a random weeknight.

Happy Friday! This has definitely been one of those weeks that feels like it’s never going to end and then, all of the sudden, Friday sneak-attacks and all is good. Isn’t that the best feeling?

A couple of weeks ago, I got to cook dinner for a group of ten awesome women as part of a fantastic event, Your Mat, Our Table. The event brought together women interested in healthy food and fitness by combining a one-hour rooftop yoga class overlooking Chicago and then a multi-course vegan, gluten-free meal made by moi, featuring dishes like my Kale, Roasted Butternut Squash and Pomegranate Salad and this yummy Brussels sprouts dish.

The menu utilized almost 100% local foods procured from the Evanston Farmers Market, mostly from Green Acres Indiana and Geneva Lakes Produce.

I was like a kid in a candy store that day at the market — was awesome getting to see, smell, touch and ultimately taste all that great produce whilst chatting with the farmers and other market patrons.

Did I mention the farmers market is my happy place? #nerdalert

brussels_sprouts

Roasted Brussels Sprouts with Toasted Hazelnuts and Orange Zest

These Brussels are gluten-free, vegan and most importantly, delicious. Either buy a bag of them or, if you’re a glutton for punishment like me, get a stalk or two and saw those puppies right off (try not to cut yourself).

Ingredients:

  • 2 lbs. Brussels sprouts, washed with outer few leaves removed
  • Zest and juice of one orange
  • 2 cups hazelnuts
  • 1 Tbsp. olive oil
  • 1/2 tsp. sea salt

Directions:

  1. Preheat oven to 425.
  2. Cut ends off of sprouts and then quarter them. Toss with olive oil and orange juice, then spread on a baking sheet and sprinkle with salt. Roast for 25-30 minutes, or until slightly charred.
  3. Meanwhile, chop hazelnuts and lay on baking sheet. Toast in the oven for 5-10 minutes, until the hazelnuts become fragrant.
  4. Sprinkle roasted Brussels sprouts with orange zest and toasted hazelnuts and serve.

Stay tuned for more recipes from the event, including vegan caramel apples. This Sunday, I’ll be posting the recipe for {crock pot} Butternut Squash and Lentil Curry with Coconut-Lime Cauliflower Rice. Get pumped!

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2 thoughts on “Fall Flavors Series: Roasted Brussels Sprouts with Toasted Hazelnuts

  1. Pingback: A Little Somethin' Sunday #7 - Sinful Nutrition

  2. Pingback: Red Velvet Protein Bites {Recipe ReDux} | Art of Nutrition

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