Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Brussels Sprouts with Honey, Rosemary and Walnuts

Share
avatar
Lobo
Moderator
Moderator

Posts : 25926
Thanked : 1252
Join date : 2013-01-12

Brussels Sprouts with Honey, Rosemary and Walnuts

Post by Lobo on Fri 22 Jan 2016, 2:07 am


Brussels Sprouts with Honey, Rosemary and Walnuts

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
The result of tossing brussels sprouts in honey, olive oil, vinegar and fresh rosemary before a quick stint in the oven? Tender, caramelized, deeply scented and crispy vegetables that even picky eaters can’t resist. This recipe is also delicious prepared with winter squash.



  • Printer Friendly Version






  • 100

Ingredients:


  • 1 lb. (500 g) brussels sprouts, quartered
  • 3 Tbs. olive oil, plus more as needed
  • 2 Tbs. honey
  • 1 Tbs. balsamic vinegar
  • 1 1/2 Tbs. chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. hazelnuts

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the brussels sprouts with the 3 Tbs. olive oil, the honey, vinegar and rosemary. Season generously with salt and pepper. Transfer to the prepared baking sheet and spread in a single layer. Roast, stirring once about halfway through, until fork-tender and caramelized, about 25 minutes. If the sprouts seem dry when you stir them, drizzle with another 1 Tbs. or more of olive oil.

In a small, dry nonstick frying pan over medium heat, toast the hazelnuts, shaking the pan a few times, until very aromatic, about 3 minutes. Immediately transfer to a cutting board, let cool slightly and chop coarsely.

Transfer the brussels sprouts to a serving dish and toss with the hazelnuts. Season with salt and pepper and serve immediately. Serves 4.

Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen, 2014)

    Current date/time is Wed 26 Jul 2017, 9:36 pm