Brussels Sprouts with Hazelnuts

Ingredients

Equipment Needed

• •Large rimmed baking sheet (or two)
• •Clean kitchen towel for rubbing hazelnuts
• •Large mixing bowl
• •Small bowl for dressing

Instructions

1. 1

   Heat the oven

   Set your oven to 425 degrees. Position a rack in the lower third where the heat is most direct. A hot oven is everything here. You want the cut sides of the sprouts to caramelize deeply while the outer leaves turn papery and crisp.

2. 2

   Toast the hazelnuts

   Spread the hazelnuts on a small rimmed baking sheet. Toast them in the heating oven for eight to ten minutes, shaking once halfway through. You will smell them before you see them change. When the skins split and the kitchen fills with a warm, almost sweet fragrance, they are ready. Wrap them in a clean kitchen towel while still hot and rub vigorously. Most of the papery skins will fall away. Chop roughly and set aside.

   Do not skip the rubbing step. Hazelnut skins turn bitter when roasted. The friction of the towel removes them while the nuts are warm and pliable.
3. 3

   Prepare the sprouts

   Trim the stem ends from your Brussels sprouts and halve them through the root. Pull away any yellowed or damaged outer leaves. Toss the halves in a large bowl with the olive oil, salt, and pepper. Use your hands. You want every cut surface glossy with oil.

   Save any leaves that fall loose. These will roast into the crispiest, most addictive bites on the pan.
4. 4

   Roast until caramelized

   Spread the sprouts cut-side down on a large rimmed baking sheet in a single layer. Do not crowd them. Crowded sprouts steam instead of roast. Use two pans if necessary. Roast without disturbing for twenty to twenty-five minutes. The cut sides should be deeply golden, almost charred in spots. The outer leaves should be dark and crispy at the edges.

5. 5

   Make the dressing

   While the sprouts roast, stir together the minced shallot and vinegar in a small bowl. Let this sit for ten minutes. The acid softens the shallot's bite and turns it slightly pink. This tiny step matters.

6. 6

   Finish and serve

   Transfer the hot sprouts to a serving bowl. Drizzle with the shallot-vinegar mixture and another generous pour of olive oil. Scatter the toasted hazelnuts over everything. Taste. Adjust salt. The sprouts should taste sweet from the roasting, bright from the vinegar, rich from the nuts and oil. Serve warm.

   A few shavings of aged cheese, Parmesan or a local aged goat cheese, would not be out of place here. But only if you have something good.

Chef Tips

• •At the farmers' market, ask if the sprouts came in this morning. Fresh sprouts squeak when you rub two together. If they are silent and soft, they have been sitting.
• •A cast iron skillet works beautifully for smaller batches. Preheat it in the oven until nearly smoking, then add the oiled sprouts cut-side down. The sizzle should be immediate and aggressive.
• •If hazelnuts are unavailable, walnuts or pecans make fine substitutes. Toast them the same way. What matters is that the nut is fresh and recently toasted, not from a bag that has been open for months.
• •Leftovers, if there are any, make an excellent addition to grain bowls or salads the next day. They lose their crispness but keep their flavor.

Advance Preparation

• •Hazelnuts can be toasted and skinned up to three days ahead. Store in an airtight container at room temperature.
• •Brussels sprouts can be trimmed, halved, and refrigerated in a sealed container for up to two days before roasting.
• •The shallot-vinegar mixture can be made several hours ahead and left at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)