Brussels sprouts are probably my favorite vegetable Mother Nature makes. I love to pair them with apples and nuts. If these were regular size, I would shred them and sauté them with shallots and toss in apples and hazelnuts or pistachios. These little beauties from the CSA are so small that I thought they would be better roasted, so here is what I did.
1 lb. Brussels sprouts (CSA Week #22)
1 shallot
1/2 Granny Smith apple
1/2 cup toasted hazelnuts
The juice of 1/2 a lemon
Olive oil
Salt
Preheat the oven to 375. Clean the Brussels sprouts and thinly slice the shallots. Toss with olive oil and salt. Roast for 20 minutes.
Dice up the apple and chop up the hazelnuts. Mix everything together and sprinkle with fresh lemon juice. Enjoy!