Servings: people
Lemon and honey roasted Brussels sprouts with hazelnuts and parsley
The Brussels sprouts are roasted in lemon and honey and then tossed with toasted hazelnuts and parsley – it really works! Sour, sweet, bitter, crunchy, and soft in a lovely combination.
Equipment
- Cutting Board
- Knife
- Frying Pan
Ingredients
- 500 gram Brussel Sprouts
- 31.5 gram Honey liquid
- 30 gram Lemon Juice
- Butter for roasting
- 6 gram Broad leaf parsley chopped
- 35 gram Hazelnuts chopped
Instructions
- Clean and prepare the Brussels sprouts by cutting off the bottom stem and removing the outer dark leaves. Rinse the Brussels sprouts and cut them into quarters.
- Heat butter, lemon, and honey well in a pan and put the Brussels sprouts in the pan. Sauté for about 1 minute.
- Toss parsley and hazelnuts in the pan and let everything cook for 4–5 minutes (or longer if you prefer a softer texture).
- The dish is now ready.
Notes
