Brussels Sprouts with Browned Butter and Hazelnuts

If you don’t like Brussels sprouts, this is a tasty way to cook them. You can use any kind of nut you want. I’ve tried it with pecans and walnuts.

Brussels Sprouts with Browned Butter and Hazelnuts

INGREDIENTS:

  • 3 tablespoons butter, unsalted
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1/4 cup hazelnuts, chopped
  • 3 tablespoons water

METHOD:

  1. Preheat the oven to 450 degrees F.

  2. Put the Brussels sprouts and butter on cookie sheet and cook until the butter browns, about 5 minutes.

  3. Toss the Brussels sprouts, add the nuts and cook about 7 minutes.

  4. Sprinkle with water and cook another 8 or 9 minutes, until the Brussels sprouts are slightly brown.

Roasted Cauliflower with Lemon Mustard Dressing

I made Roasted Cauliflower with Lemon Mustard Dressing from The Primal Blueprint Cookbook.

INGREDIENTS:

  • 1 head cauliflower, cut into small florets
  • 3 tablespoons oil
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1/3 cup coconut milk, or half & half
  • 1/3 cup walnuts, hazelnuts, or pecans
  • 1/8 teaspoon freshly ground black pepper

METHOD:

  1. Preheat oven to 450 degrees F.

  2. Toss the cauliflower with salt and the oil on a sheet or roasting pan. Cook until tender and lightly browned (about 15 minutes), stirring once or twice.

  3. Toast the nuts in a dry skillet.

  4. Mix the remaining ingredients in a large bowl, add the roasted cauliflower and toasted nuts, and toss everything to coat.