Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts
- ½ cup plus 2 tablespoons olive oil
- 2 pounds Brussels sprouts, tough outer leaves removed, ends trimmed, and cut in half lengthwise
- Kosher salt
- 1 tablespoon chopped rosemary
- 1 clove garlic, thinly sliced
- ¼ cup sugar
- 2 cups red wine vinegar
- ¼ cup honey
- 2 ounces crushed hazelnuts, lightly toasted
Contributed by: Craig Stoll, Delfina
- In a 12-inch sauté pan, heat ¼ cup of oil over medium-high heat until it is shimmering, almost smoking. Add half of the sprouts, cut side down. After the bottoms of the sprouts have caramelized, about 5 minutes, toss them in the oil and continue to sauté. They should be nicely browned, with some of the outside leaves crunchy and the inside tender but not mushy. Season with salt to taste.
- Remove the sprouts from the pan and set aside.
- Repeat steps 1 and 2 with the remaining sprouts.
- Wipe out the sauté pan. Heat 2 tablespoons of olive oil over medium heat. Add the rosemary and garlic. Sauté until the garlic is slightly browned. Remove it from the pan and set aside.
- Add the sugar to the pan and increase the heat to high. Allow the sugar to caramelize, about 6 to 8 minutes.
- Once the sugar is caramelized, reduce the heat to medium-high and add the vinegar. Allow the combination to reduce by ⅔. Stir in the honey to create a glaze consistency.
- Add the sprouts back into the pan and toss with the glaze until they are fully coated. Fold in the garlic, rosemary, and hazelnuts. Adjust the seasoning to desired taste.