Roast brussels sprouts with hazelnuts

Sprouts are the star of this dish, but it also works well with zucchini (courgettes) or green beans – or, in fact, a combination of all three.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Spread out the hazelnuts on a baking tray and roast for about 8 minutes or until golden, then tip onto a clean tea towel and rub with the towel to remove the papery skins. Roughly chop the hazelnuts and set aside.

Step 3

Put the sprouts into a bowl with 1 tablespoon of the olive oil and season with salt and pepper. Toss well, then tip onto a baking tray and roast, shaking the tray from time to time, for 20–30 minutes or until they are softened in the centre and the edges are going crispy and brown.

Step 4

Meanwhile, make a dressing for the sprouts by whisking the remaining olive oil with the lemon juice and mustard. Stir through the onion and season to taste with salt and pepper.

Step 5

When the sprouts are ready, transfer them to a bowl. Add the hazelnuts and the dressing and toss everything together, then serve.

Step 6

Variations You could also add some nice thick lardons of bacon, roasted along with the sprouts.

Step 7

And in the autumn, I like to mix through a handful of cooked chestnuts instead of the hazelnuts.