Prepare to revolutionize your vegetable game with Mimi's Brussels Sprouts Caramelized with Dark Sherry Sauce and Hazelnuts - a dish that turns the often-maligned Brussels sprout into a culinary masterpiece. This recipe isn't just a side dish; it's a flavor explosion that will convert even the most stubborn veggie skeptics, transforming humble Brussels sprouts into a restaurant-worthy delicacy that's crispy, caramelized, and utterly addictive.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup dark sherry
- 1/4 cup chopped hazelnuts
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the center for even roasting.
- Thoroughly wash the Brussels sprouts under cold running water. Pat them completely dry with clean kitchen towels or paper towels to ensure proper caramelization.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface that will help achieve maximum caramelization.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on a large rimmed baking sheet, ensuring they are in a single layer without overcrowding to promote even roasting.
- Roast in the preheated oven for 18-20 minutes, or until the bottoms are deep golden brown and edges are crispy.
- While the sprouts are roasting, toast the chopped hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. Set aside.
- During the last 5 minutes of roasting, carefully drizzle the dark sherry over the Brussels sprouts, allowing it to caramelize and create a rich, complex flavor.
- Remove the baking sheet from the oven and immediately transfer the Brussels sprouts to a serving platter.
- Sprinkle the toasted hazelnuts over the sprouts, providing a delightful crunch and nutty flavor contrast.
- Serve immediately while hot, allowing the caramelized sherry sauce to complement the crispy, golden Brussels sprouts.
Tips
- Moisture is the Enemy of Caramelization: Always thoroughly dry your Brussels sprouts after washing. Excess water prevents that gorgeous golden-brown crispiness.
- Cut-Side Down is Key: Placing the flat side of the sprouts directly on the baking sheet ensures maximum surface contact for perfect caramelization.
- Don't Overcrowd the Pan: Give your sprouts breathing room. Crowded vegetables steam instead of roasting, preventing that desirable crispy exterior.
- Quality Matters: Use a good quality dark sherry for the most complex and rich flavor profile.
- Toasting Nuts Brings Out Flavor: Always toast nuts before adding them to a dish to enhance their natural oils and deepen their taste.
- Serve Immediately: These Brussels sprouts are best enjoyed hot, right out of the oven when they're at peak crispiness and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
