Roasted Brussels Sprouts with bacon and hazelnuts
You’ve never tasted Brussels sprouts until you have tasted these roasted brussels sprouts with bacon bits and hazelnuts!
Roasted Brussels sprouts
Brussels Sprouts…. I used to really hate them when I was a kid. I didn’t just think they were not good, I thought they were little balls of stinking snot… Yuck… So when Tom told me – we must have been living together for a couple of years at that time – that he really liked Brussels sprouts I looked at him with horror.
‘Seriously?? You like them?? Don’t expect me to ever cook them for you!’ That was more or less my response. But ok, I knew by then that my mum just wasn’t the best of cooks and there were a couple of other things I didn’t like growing up that turned out to be surprisingly good once made differently. (like kale for instance)
Let’s try roasting
My first ever attempt at making Brussels sprouts myself was in a dish with potato mash. It was ok. Which was saying a lot really. Given my history. So from there I wanted to give roasting a try, because roasting make everything better. Or at least most things. So I decided to roast them in the oven with little bits of bacon and hazelnuts.
And that’s when the magic happened. It turned out that I really like Brussels sprouts if cooked in this way. The roasting creates an entirely different flavor and as an extra bonus; it doesn’t make your whole house stink of cabbage.
Cleaning the Brussels sprouts
One downside of these roasted Brussels sprouts is the fact that you will have to clean them. I tend to go for smaller ones as I think the flavor is better, but that also means more work. I cut of the end for each and if they’re bigger I cut them in two. This will decrease the roasting time and add extra crispy edges. Which is what I really love.
What to serve with the Brussels sprouts?
I usually eat them like this. I don’t add anything to it, but you can eat it with mashed potato if you like. This will also be a really good side dish for Christmas. Serve the roasted Brussels sprouts with some leg of lamb for instance for a super easy and delicious dish. It will also go really well with stuff pork loin or a roasted ham.
If you’re looking for a vegetarian version of the roasted Brussels sprouts, I have good news for you. It is very easy to transform into a vegetarian or even a vegan dish. Just leave out the bacon and you’re done.
You can also vary with the nuts you add. Sometimes I add almonds or almond slivers, but I also love using pecan nuts or cashew.
A note on the amount
I tend to take roughly a kilo of uncleaned Brussels sprouts for 4 people. They do shrink somewhat in the oven and loose some moisture so a kilo sounds like a lot but it’s not. As a side dish this will be enough for 4.
Roasted Brussels Sprouts with hazelnuts and bacon
- 1000 gram Brussels sprouts go for the smaller ones
- 150 gram bacon cut into strips
- 3 tbsp garlic oil
- 1 onion cut roughly
- 75 gram hazelnuts roasted and roughly chopped
- 1 tbsp lemon oil or olive oil
- pepper and salt to taste
- Preheat the oven to 220˚ C. (428˚F)
- Clean the Brussels Sprouts and cut them in half or in quarters if they’re big. Put into a large baking tray so they don’t crowd each other.
- Add the slices of bacon and onion. Mix together.
- Add the garlic oil and the lemon oil and stir everything through so all sprouts are covered with a big of oil.
- Add salt and pepper and put into the preheated oven. Stir it all halfway through the baking time.
- As soon as they are done (try one of them to make sure) put into a serving tray and sprinkle with the roasted hazelnuts.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.