This recipe is one of those happy accidents that turned into something delicious.
I knew I wanted to experiment with Brussels sprouts, but didn’t know exactly what I was going to do. I liked the idea of the maple and lime dressing but thought it needed something else. I had dill in the fridge that needed to be used, and had bought hazelnuts because they were on sale, so I literally thought, well, why not see what it tastes like.
I was blown away. SO good. It is easy to make, doesn’t require you being in the kitchen all day long and it gives a healthy option to help balance out all the heavy dishes on the table.
Since Brussels sprouts are in season right now, this makes the winter holiday dish. They should be easy to find in stores. Yay!
- 1 pound of Brussels Sprouts
- 1/3 Cup hazelnuts
- 1 Tbsp chopped dill
- 1 Tbsp water
- 1 tsp sea salt
- ½ tsp ground black pepper
- Juice of one lime (about 1 tbsp)
- 1 Tbsp real maple syrup
- ½ Tbsp apple cider vinegar
1.Preheat oven to 425 degrees
2. In a large cast iron skillet, sauté the Brussels sprouts in water with salt, and pepper for 10 minutes, or until soft. Remove from heat and place the skillet in the heated oven. Roast for 25 minutes, being sure to stir halfway through the cooking time.
3. In the meantime, mix all the dressing mixture together and set aside.
4. In the last 5 minutes of cooking time, add hazelnuts into the Brussels sprouts and stir well.
5. Once Brussels sprouts are crispy on the outside, remove from oven and stir in dressing and chopped dill.
6. Serve warm and enjoy!
Hi! I love to be in the kitchen, scroll Pinterest, pet my cat, and build plant-based menus and shopping lists. I live a fun, healthy, active, natural, and root filled life and sharing what I learn is my passion.