Imagine transforming the often-maligned Brussels sprout into a culinary masterpiece that bursts with unexpected flavors and textures. This revolutionary recipe combines the caramelized crispness of roasted Brussels sprouts with the sweet pop of grapes and the rich, nutty crunch of hazelnuts, creating a side dish so delectable it will completely revolutionize your perception of vegetables. Prepare to embark on a taste adventure that will elevate your home cooking from ordinary to extraordinary!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup grapes, halved
- 1/2 cup hazelnuts, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts by trimming off the tough stem ends and cutting them in half lengthwise. Ensure all sprouts are roughly similar in size for even roasting.
- Wash the grapes and carefully cut them in half. Pat both Brussels sprouts and grapes dry with paper towels to remove excess moisture, which helps achieve better caramelization.
- Place the halved Brussels sprouts in a large mixing bowl. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss thoroughly to ensure even coating.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. This helps create a crispy, golden-brown surface.
- Roast in the preheated oven for 15-18 minutes, until the Brussels sprouts are tender and have developed deep caramelized edges.
- While the sprouts are roasting, roughly chop the hazelnuts. If desired, lightly toast them in a dry skillet for 2-3 minutes to enhance their flavor.
- During the last 5 minutes of roasting, add the halved grapes to the baking sheet, distributing them around the Brussels sprouts.
- Remove the baking sheet from the oven. The grapes should be slightly softened and beginning to caramelize.
- Transfer the roasted Brussels sprouts and grapes to a serving platter. Sprinkle the chopped hazelnuts over the top for added crunch and nutty flavor.
- Serve immediately while warm, allowing the combination of caramelized sprouts, sweet grapes, and toasted hazelnuts to create a complex and delightful dish.
Tips
- Moisture is the enemy of crispiness! Always pat your Brussels sprouts and grapes completely dry before roasting to achieve that perfect golden-brown caramelization.
- Cut-side down is the key to achieving maximum flavor and crispy edges. This technique ensures direct contact with the hot baking sheet and creates a beautiful caramelized surface.
- Don't overcrowd the baking sheet. Leave space between the Brussels sprouts to allow proper air circulation and prevent steaming.
- For enhanced nutty flavor, consider lightly toasting your hazelnuts in a dry skillet before sprinkling them over the dish.
- Serve immediately after roasting to preserve the optimal texture and temperature. The contrast between the crispy sprouts, soft grapes, and crunchy nuts is best experienced fresh from the oven.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 24g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
