Loaded Brussels Sprouts Recipe
dang tasty. sweet chili sauce, candied hazelnuts, goat cheese, pomegranate seeds
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Ingredients
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Ingredients
Method
Instructions
Prepare the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. Toss them in olive oil, salt, and black pepper.
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.
Candied Hazelnuts
In a small skillet, combine hazelnuts and sugar over medium heat. Stir constantly until the sugar melts and coats the hazelnuts, about 5-7 minutes. Remove from heat and let cool on parchment paper.
Assemble the Dish
Once the Brussels sprouts are done roasting, toss them with sweet chili sauce. Crumble the goat cheese over the top, then sprinkle with candied hazelnuts and pomegranate seeds.
Serve
Serve warm as a delicious side dish or appetizer.