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Lior Lev Sercarz
1 pound Brussels sprouts, washed, trimmed (if needed), and cut in half
1/3 cup chopped toasted hazelnuts
1/4 cup mint leaves
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.