Sweet and Salty Brussel Sprouts
This recipe was adapted from "Chloe's Kitchen" Maple Roasted Brussel Sprouts with Toasted Hazelnuts. A vegetable side turns into a delicious dinner.
Serves 6
1.5 pounds of brussel sprouts (cleaned and remove any damaged outer leaves, chop into at least quarters)
1/8 cup olive oil
3/4 tsp salt
1/4 tsp black pepper
2 tbsp maple syrup
1/2 cup coursely chopped hazelnuts, toasted until lightly browned
2 cups corn meal, polenta
6 cups water
Brussel sprouts: In a large bowl, toss brussel sprouts with salt, oil, and pepper. Arrange on one layer on baking sheet. Roast on 375 degrees, bake, for aobut 30-40 minutes or until brown, stirring once.
Polenta: Boil 6 cups of water, lightly salted. Add polenta with whisk gradually and turn to low simmer. Stir regularly for 5-10 minutes until thickened.
To serve, spoon about a cup of polenta into a shallow bowl, top with brussel sprouts and toasted hazelnuts, drizzle with maple syrup.
Serves 6
1.5 pounds of brussel sprouts (cleaned and remove any damaged outer leaves, chop into at least quarters)
1/8 cup olive oil3/4 tsp salt
1/4 tsp black pepper
2 tbsp maple syrup
1/2 cup coursely chopped hazelnuts, toasted until lightly browned
2 cups corn meal, polenta
6 cups water
Brussel sprouts: In a large bowl, toss brussel sprouts with salt, oil, and pepper. Arrange on one layer on baking sheet. Roast on 375 degrees, bake, for aobut 30-40 minutes or until brown, stirring once.
Polenta: Boil 6 cups of water, lightly salted. Add polenta with whisk gradually and turn to low simmer. Stir regularly for 5-10 minutes until thickened.
To serve, spoon about a cup of polenta into a shallow bowl, top with brussel sprouts and toasted hazelnuts, drizzle with maple syrup.
