Brussels sprouts with hazelnuts, lentils and mustard dressing

Brussels sprouts with hazelnuts, lentils and mustard dressing

By
From
Cut the Carbs!
Serves
4

I finally got my taste of Buenos Aires in Sydney of all places. Porteño in Surry Hills is the parrilla you dreamed of finding in San Telmo, but never quite happened upon. Besides the whole beasts that loll over a wood-burning fire, what they’re famed for are their Brussels sprouts, which are deep fried, and magical. This is a slightly lighter version using the heat of the oven, with some chew and sweetness coming from pairing them with dried apple and hazelnuts. I like to eat them with some grilled lamb or beef, but for a vegetarian twist, try them with the Broccoli Steaks with Chimichurri and Brazil Nuts. Tango tunes in the background are entirely optional.

Ingredients

Quantity Ingredient
500g brussels sprouts, bases trimmed, and cut in half
4 tablespoons olive oil
a generous pinch sea salt
70g hazelnuts, roughly chopped
2 tablespoons finely chopped dried apple, (optional)
handful fresh flat-leaf parsley, roughly chopped

Dressed lentils

Quantity Ingredient
50g small french green lentils
50ml extra virgin olive oil
25ml apple cider vinegar
2 tablespoons brown sugar
1-2 teaspoons hot english mustard

Method

  1. Preheat the oven to 200˚C.
  2. Place the Brussels sprouts, cut side up, snugly in a baking dish. Drizzle with the olive oil and season with the salt. Scatter the hazelnuts around the sprouts. Bake them in the preheated oven for 40 minutes, or until the tops are bronzed and the centres are soft.
  3. While the sprouts are roasting, make the dressed lentils. Rinse the lentils well and place them in a saucepan with enough cold water to cover them by 2 cm. Bring the water to the boil and cook the lentils for 15–20 minutes, until just tender.
  4. Whisk together the oil, vinegar, brown sugar and mustard in a small saucepan over low heat until it barely simmers. You want it to be both emulsified and warmed through. Taste it. If you like a stronger mustard flavour, add another teaspoon and whisk it well to combine.
  5. Drain the cooked lentils, add them to the warm dressing and toss to combine. If you fancy the dried apple, add it now as well.
  6. Scatter the dressed lentils over the top of the roasted sprouts and hazelnuts. Top with the parsley.

Tip:

  • If you were pressed for time you could easily substitute the Puy lentils for a tin of lentils, rinsed, well drained and then combined with the warm dressing in a saucepan to gently heat them through.
Tags:
healthy
low carb
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