I love the way the leaves fall off Brussels sprouts when you quarter them, resembling flower petals and creating a beautiful centerpiece for your plate. This cooking method caramelizes the vegetable, bringing out its natural sweetness. If your family members don’t love Brussels sprouts, this recipe may just change their mind.

This dish is so simple and mostly hands off, which is why I love roasting vegetables. You can step outside and grill your favorite lean protein while your Brussels sprouts roast. Pair this side dish with grilled salmon, a simple salad, fresh whole grain bread and your favorite white wine for an elegant and easy stay-at-home, date-night meal.

Ingredients:
2 pounds Brussels sprouts
1½ tablespoons olive oil
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
⅓ cup hazelnuts, toasted and chopped

Directions:
1. Preheat oven to 425 degrees Fahrenheit. Trim the ends off the Brussels sprouts and cut into quarters, keeping the leaves (or as I like to call them, petals) that fall off.
2. Place Brussels sprouts on a large baking pan and drizzle with olive oil. Sprinkle minced garlic, salt and pepper on top and toss with a spatula to evenly coat.
3. Roast for 30 minutes, tossing halfway through the cooking cycle. Brussels sprouts will be tender with dark brown outer leaves. Sprinkle with hazelnuts, toss and serve.

Note: While I love this as a side dish, it’s just as tasty for breakfast topped with a fried egg. It’s a great way to reinvent those leftovers.

Servings: 6