I discovered these sprouts at the fruit and vegetable shop and couldn't wait to try them, I usually just use the regular green variety.
I am feeling very pleased, the recipe has been used by GMHBA in their recent newsletter. You can see it here go to the article Fire Up Your Fruit and Veg
Warm Brussel Sprout & Hazelnut Salad
400 g small Brussel Sprouts
1 cup toasted hazelnuts, skins removed*
2 spring onions, thinly sliced
2 tablespoons chopped parsley
2 cloves garlic, crushed
generous grind of black pepper and a pinch of salt
1 -2 teaspoons fresh thyme, chopped
1 -2 tablespoons lemon olive oil
Zest of 1 lemon
*natural almond could be substituted for the hazelnuts.
100g bacon/prosciutto diced and crisped.
Add 1 -2 cups cooked pasta
Add 3 cups cooked pasta,
Sauce made by reducing 1 cup sherry by 1/3. Additional garlic and a generous pinch of chilli flakes can be added to the sherry.
shaved parmesan to serve
Toast hazelnuts and remove skins.
Thinly slice spring onions. Chop parsley and thyme
Trim the end of the sprouts and slice in half vertically, rinse. Place into a pot of
boiling water and cook for 2 minutes or until just tender. Do not overcook. Drain.
Toss salad ingredients together and then pile onto a serving plate.
Drizzle with the lemon olive oil and scatter the lemon zest over the salad.
Serve warm or at room temperature for the best flavour, Can also be eaten cold.
Add crisped bacon or prosciutto
Warm Brussel Sprout, Hazelnut and Pasta Salad
Add cooked pasta and a little more oil.
Add the sherry, chilli and an extra clove of crushed garlic to the pan used to crisp the bacon. Simmer until reduced by one third.
Add cooked pasta and the warm Brussel sprouts and hazelnut mixture
Serve with shaved Parmesan cheese.