Brussel Sprouts are one of my favorite vegetables. I recently discovered they make delicious raw salads, but I still think this recipe is my favorite way to eat them. This is my dad’s recipe and I have tried to make it myself several times and it never came out as well as his. Since we were making it for Thanksgiving, and we were doing all the cooking together, I decided to watch him and write down exactly what he did so that I could replicate it myself. It was a very typical scene. He would say “I throw in about this many” and I would rush to weigh his handful of nuts or bacon to see how much he was using. It turns out that his secret is to use a flavored oil which adds depth of flavor to an already interesting dish. The combination of the smokey lamb, the crunchy hazelnuts and the caramelized brussel sprouts make this a vegetable worth serving to company, but it is easy enough for a weeknight meal.
3 1/2 pounds brussel sprouts, trimmed and halved
1/4 cup roasted garlic flavored olive oil
4 1/2 oz lamb bacon, diced
5 ounces hazelnuts, coarsely chopped
salt and pepper to taste
Preheat the oven to 425.
Toss the brussel sprouts with the oil, lamb bacon, and hazelnuts. Divide the mixture between two foil lined baking sheets. The brussel sprouts should be in single layer. Sprinkle lightly with salt and pepper.
Roast 25-30 minutes or until the brussel sprouts are soft and turning brown on the edges. Season with salt and pepper as necessary.