Friday, December 2, 2011

Holiday Recipe #4 - Brussels Sprouts with Hazelnuts

Brussels Sprouts with Hazelnuts
(This recipe is from the movie Gosford Park, directed by Robert Altman.)

1 lb. fresh Brussels sprouts (try to buy them fresh the day they are to be used)
salted water
4 Tbsp. butter, melted
½ c. light brown sugar
1 tsp. Balsamic vinegar
¼ tsp. black pepper
½ c. hazelnuts, chopped


  1. Preheat oven to 375°F.
  2. Wash the sprouts and pull off any yellowed leaves. Parboil them in just enough salted water to cover for no more than 5 minutes, then drain.
  3. In a small bowl, mix the butter and brown sugar with the Balsamic vinegar and pepper, then stir in the hazelnuts. Transfer the mixture to cover the bottom of a small baking dish. Place the sprouts on top of the nut mix, close enough together so that they don’t tip over. Bake in the oven for 25 minutes. Serve piping hot as an accompaniment.

Yield: 6–8 servings

Recipes provided by Cooking with the Movies: Meals on Reels authors Anthony F. Chiffolo and Rayner W. Hesse, Jr.

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