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Roasted Brussels Sprouts with Chanterelle Mushrooms and Hazelnuts

Chanterelle mushrooms are one of my absolute favorite varieties because they are hearty and don't fall apart when roasted. Plus, they have a distinct, earthy flavor that pairs well with a variety of other fall and winter veggies.

Roasted Brussels Sprouts with Chanterelle Mushrooms and Hazelnuts

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Serves: 4 Total Time: 55 minutes

Ingredients


  • 1 pound Brussels sprouts, trimmed and cut in half
  • 1 cup raw hazelnuts
  • ½ pound chanterelle mushrooms
  • Extra-virgin olive oil
  • 2-3 sprigs fresh thyme
  • 3 tablespoons balsamic vinegar
  • Salt
  • Pepper
  • Zest of half a lemon
  • Fresh chopped parsley to garnish


Instructions

1

Preheat oven to 425 degrees.

2

Spread out the Brussels sprouts on a sheet pan, drizzle generously with olive oil and balsamic vinegar. Toss to combine. Roast for about 20-30 minutes, until the Brussels sprouts start to brown and caramelize. Then add the mushrooms and thyme, toss to incorporate, and roast for an additional 10 minutes.

3

Add the hazelnuts and roast for a final 5 minutes, keeping a close eye that the nuts turn golden brown and don’t burn.

4

Remove from oven and place ingredients in a serving bowl. Toss with lemon zest, an extra drizzle of olive oil and salt and pepper to taste. Garnish with fresh parsley.

5

Serve immediately.

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