I love brussels and hazelnuts (well, any nut, really!), and it just so happened that I had both of these ingredients on hand when I came across this recipe in The Primal Blueprint Cookbook. This is such a great winter treat! I’ve got to say here that Mark Sisson is awesome! If you haven’t read The Primal Blueprint
yet, I highly recommend it for an easy-to-read, informative explanation of primal living. His web site, marksdailyapple.com is a great resource of information as well. This recipe is quick, delicious, and uses only a few ingredients. Try to use grass-fed butter if you can find it. If not, go for organic.
Adapted from The Primal Blueprint Cookbook, Mark Sisson and Jennifer Meier.
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Brussel Sprouts with Hazelnut Brown Butter
Ingredients:
- brussel sprouts - 1 pound
- pastured butter - 3 Tbsp
- hazelnuts - 1/4 cup, chopped
- sea salt - to taste
- freshly ground black pepper - to taste
- water - 3 Tbsp
Preparation:
- Preheat oven to 450° F.
- Clean and trim brussels, then halve or quarter them depending on their size.
- Place butter on a large, rimmed baking sheet.
- Roast on bottom oven rack for 4-6 minutes or until butter is browned and fragrant.
NOTE: Watch the butter to make sure it doesn't burn. - Carefully remove the baking sheet. Add brussels and hazelnuts, tossing with a large spoon or spatula to coat. Season with salt and pepper.
- Return the pan to the oven and roast for 7 minutes. Carefully remove, sprinkle with water, and gently toss.
- Return pan to the oven and roast for an additional 7-9 minutes or until brussels are tender and lightly toasted.
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