Brussel Sprouts

Roasted until golden, tossed in balsamic, and finished with toasted hazelnuts and manchego — a cozy, flavor-packed side.

Ingredients

• 2 lb brussel sprouts

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 tablespoon balsamic vinegar

• 1 tablespoon balsamic glaze

• ½ cup hazelnuts

• ¼ cup manchego cheese, shaved or grated

Instructions

1. Preheat and Prep
   Place your roasting pan in the oven and heat to 400°F. Trim the ends off the brussel sprouts, slice them in half, and place them in a bowl. Toss with olive oil, salt, and pepper.

2. Roast the Sprouts
   Carefully remove the hot roasting pan from the oven. Place the brussel sprouts cut side down and return the pan to the oven. Roast for 30 to 40 minutes until crispy and browned.

3. Toast the Hazelnuts
   While the sprouts roast, toast the hazelnuts in a dry skillet over medium-low heat until fragrant. Let cool, then rub them in a kitchen towel to remove skins. Roughly chop and set aside.

4. Assemble and Serve
   Transfer the roasted brussel sprouts to a serving bowl. Add balsamic vinegar and glaze, toss to coat, and top with hazelnuts and manchego.