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Roasted Hazelnut and Brussels Sprouts wi




Source of Recipe


KSL
Roasted Hazelnut and Brussels Sprouts with a Champagne Vinaigrette

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/69/2011/03/18/06/47/50883d56a6485e2d504ef4ff87630a4f.666b4bd2-d3e6-4c0e-9819-cdc2e5a809f1_400x300.jpg

by: Chef Tom- www.cookwithtom.com

2 lbs Brussels Sprouts
2 Tbs Olive Oil
1/4 cup White Champagne Vinegar
2 Tbs White Truffle Oil
Salt to Taste
1/2 cup hazelnuts, peeled and coarsely chopped

Preheat oven to 350.

Clean and trim the Brussels sprouts. Carefully cut each individual sprout into 4 segments (chiffonade). Toss with olive oil and salt. Put one layer of sprouts on a sheetpan and bake for 20-30 minutes (until sprouts start to brown, you may need more than one sheetpan).

When the brussels sprouts have 10 minutes remaining, add the hazelnuts to the oven in a separate pan.

Drizzle with champagne vinegar, and truffle oil. Add hazelnuts, toss, and serve.