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I must admit that until I moved to the US nearly 20 years ago I was not a fan of Brussels sprouts, but things have changed. I am now a big fan and love preparing them in many different ways. I find that like in many recipes simple is often better. This dish showcases the complexity of the Vadouvan, with great depth offset by the fresh mint and crunchy hazelnuts.
Side Dish
4
Lior Lev Sercarz
1 pound brussels sprouts, washed, trimmed (if needed), and cut in half
1.5 tablespoons Vadouvan N28
Olive oil
Salt
1/3 cup chopped toasted hazelnuts
1/4 cup mint leaves
1/2 lemon
1/4 cup chopped scallions
Preheat the oven to 400 degrees.
In a bowl toss the Brussels sprouts with olive oil, salt and Vadouvan. Spread them on a baking tray lined with parchment paper or in a roasting pan.
Bake for 15 to 20 minutes. You want them to be slightly tender, charred but not too soft. Remove from the oven and drizzle with lemon juice, and a bit of olive oil.
Top with the chopped hazelnut , scallions and mint leaves.
• You can prepare cauliflower florettes the same way.
• Add 1 cup of chopped button mushrooms before roasting in the oven.
Questions? Contact helen@laboiteny.com
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