By the Gracious Vegan
I adapted this recipe from the cooking magazine Fine Cooking. I decreased the amounts of nuts, oil, and butter by a lot and made the process easier. Otherwise they nailed it, especially with the combination of lemon zest and fresh thyme. This is a special dish. I recommend serving it with Pesto Stuff Pasta Shells for an elegant dinner.
Serves 4-6 as a side.
Preheat the oven to 400°F.
Put the hazelnuts on a small rimmed baking sheet. Roast in the oven until they are just golden—check after 5 minutes and check after 2-minute increments from there.
¼ cup hazelnuts (whole or chopped, about 1 oz.)
Turn the oven to 425°. Let the nuts cool for about 10 minutes. Finely chop the nuts in a small food processor. The nuts should be finely ground, but not so much that they turn into nut butter.
Pulse the finely chopped nuts together with the following ingredients in the food processor and set aside.
1 teaspoon finely grated lemon zest
1.5 teaspoon lightly chopped fresh thyme
½ teaspoon agave nectar
¼ teaspoon kosher salt
Separately, toss together
1.75 pounds Brussels sprouts, trimmed and quartered or cut into 6 wedges if very large (about 6 cups)
3/4 teaspoon kosher salt
1.5 Tablespoons olive oil
Roast the sprouts for 15-20 minutes at 425°. If they are not golden, stir and roast longer until done. Remove from oven and stir in the vegan butter and the nut-herb-agave mixture in the roasting pan.
1.5 Tablespoons vegan butter, cubed
Transfer the sprouts to a warm serving dish or arrange sprouts on each plate.
Timing: about 40 minutes
Nutrition: Mostly whole-food