Roasted Brussels Sprouts, Asparagus, and Broccoli with Toasted Hazelnuts
(adapted from The Healthiest Meals on Earth: The Surprising, Unbiased Truth about What Meals to Eat and Why by Jonny Bowden PhD, C.N.S. with Jeannette Bessinger, C.H.H.C.)
Add this healthy side dish to your holiday feast!
Roasted Brussels Sprouts, Asparagus, and Broccoli with Toasted Hazelnuts
1 pound (455 g) Brussels sprouts
1 or 2 whole peeled cloves of garlic, halved if large
2 teaspoons (10 ml) plus 1 tablespoon (15 ml) of extra virgin olive oil
Salt
Ground black pepper
1 pound (455 g) thin asparagus spears
2 to 3 large crowns broccoli
¼ cup (60 ml) Minus 8 vinegar (or balsamic vinegar)
¼ cup (35 g) hazelnuts, lightly roasted and coarsely chopped*
*Spread a single layer of nuts on a baking sheet and roast in warm oven (350 F) for approximately 10 minutes. Place the nuts in a small paper lunch bag and pound with a meat mallet or rolling pin on your cutting board before sprinkling them on the roasted vegetables.
Prep Time: 20 minutes
Cook Time: Approx. 25 minutes
Preheat oven to 375 F (190 C or gas mark 5)
Stem the Brussels sprouts and cut them in half, quartering any large ones. Place them in a medium bowl. Add the garlic and 2 teaspoons (10 ml) of the oil and season lightly with salt and pepper.
Spread the Brussels sprouts in a single layer in a small baking pan and roast for 10 minutes.
Meanwhile, trim the asparagus. Remove the tough lower stems from the broccoli, peel off the tougher stem skin with a paring knife, and slice the stalks lengthwise into long strips from stem through florets. Toss the asparagus and broccoli gently in a bowl with the remaining 1 tablespoon of olive oil. Lightly salt and pepper.
Spread the asparagus and broccoli on a second baking sheet, sized to fit in the oven with the first.
After the Brussels sprouts have roasted 10 minutes, add the broccoli-asparagus pan to the oven, and continue to roast for about 15 minutes longer until all vegetables have softened, turned bright green and lightly browned.
Meanwhile, warm the vinegar in a small saucepan and simmer lightly until it begins to reduce and thicken slightly.
When the vegetables are complete, remove the garlic and blend it with the warm vinegar in a blender.
Arrange the vegetables on two serving platters, with the broccoli framing the plate of Brussels sprouts and plate of asparagus. Spoon the vinegar evenly over the vegetables, sprinkle with the nuts and serve at once.
Serves 6 to 8.
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