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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Brussels Sprouts with Honey, Rosemary and Walnuts

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Brussels Sprouts with Honey, Rosemary and Walnuts Empty Brussels Sprouts with Honey, Rosemary and Walnuts

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

    Brussels Sprouts with Honey, Rosemary and Walnuts Img16l
    Brussels Sprouts with Honey, Rosemary and Walnuts
    Brussels Sprouts with Honey, Rosemary and Walnuts Translucent
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    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.






    • 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)
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