Roasted Brussels Sprouts with Hazelnut and Mint

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.





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