You may also like
Categories:Viewed: 26 - Published at: 4 years ago
Ingredients
- 1 pound of Brussels sprouts
- 1/2 cup of pinenuts
- 1 small (or 1/2 of a large) yellow onion finely diced
- 2 sprigs of fresh marjoram (leaves only) finely chopped
- Juice of 1/2 a meyer lemon
- 1/3 cup of olive oil
- 2 table spoons of peanut oil
Method
- 1. Preheat the oven to 400 degrees F.
- 2. Pluck the wilted leaves off of the sprouts and rinse them with cold water. Then cut the excess stem material at the base of the sprouts off (these can be woody and inedible) but be careful not to cut to high.
- 3. Put the Brussels sprouts into a large bowl and add the onions, marjoram, and the juice of half of the meyer lemon. Use two large spoons to fold this together. Drizzle some of the olive oil onto the bottom of a casserole dish and add the rest to the mixture in the bowl. Fold the mixture some more.
- 4. Pour the Brussels sprouts into the casserole dish and bake for 35 to 40 minutes.
- 5. When the brussles sprouts come out of the oven, heat up the peanut oil in a small skillet over medium high heat (adding a pinch of salt to the heated oil will really help bring out the nutty flavor). Then add the the pinenuts and saute them until they are golden brown. This takes maybe 2 minutes. Sprinkle the pinenutes over the roasted brussels sprouts and serve.
