Brussels Sprouts and Toasted Hazelnuts

I love Brussels sprouts and I love hazelnuts. So I blistered them, together, in a very hot oven – 425F.  First I coated them with a generous teaspoon of olive oil, then I spread them on a lined tray and I left them to crisp and toast in the oven for 35 minutes. When they came out, all perfectly crunchy and dark brown, I sprinkled them with sea salt. My kids couldn’t stop popping them into their little greedy mouths. By the time we sat for dinner none were left in the bowl. I certainly didn’t mind since Brussels sprouts are the fierce generals of the crucifers. These green tasty veggies command loads of powerful antioxidants and vitamins designed to boost our immune system. I always feel better when I know my defense won’t quit on me and my family. Don’t forget to make your daily call. #RESIST

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4 Responses to Brussels Sprouts and Toasted Hazelnuts

  1. Amy February 23, 2017 at 10:21 am #

    These look delicious! An amazing way to get my kids to eat veges. Do you have a cookbook that features these recipes?

    • Silvia Baldini February 23, 2017 at 10:27 am #

      Thank you Amy! I’m working on a book 📚 Stay tuned

  2. Flavio February 25, 2017 at 7:18 pm #

    Sembra eccellente. Spero di poterli assaggiare !!

    • Silvia Baldini February 25, 2017 at 7:40 pm #

      Grazie!!! Fammi sapere se ti piace

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