Roasted Green Vegetables with Toasted Hazelnuts

 

Submitted by Karen Neueswander


Ingredients:
1 lb. Brussels sprouts
1 or 2 whole peeled cloves garlic, halved if they are large
2 t. plus 1 T. olive oil
salt
ground black pepper
1 lb. thin asparagus spears
2 to 3 large broccoli
1/4 c. balsamic vinegar
1/4 c. hazelnuts, lightly roasted and coarsely chopped

Directions:
1. Preheat oven to 37* F.
2. Stem Brussels sprouts and cut in half; quarter any large ones. Place in medium bowl. Add garlic and 2 t. oil and season lightly with salt and pepper.
3. Spread Brussels sprouts in a single layer in a small baking pan and roast for 10 minutes. Meanwhile, trim asparagus. Remove the tough lower stem from broccoli, peel off tougher stem skin with a paring knife, and slice stalks lengthwise into long strips from stem through florets. Toss the asparagus and broccoli gently in a bowl with the remaining 1 T. oil and lightly salt and pepper until coated.
4. Spread asparagus and broccoli on second baking sheet sized to fit the oven with the first. After Brussels sprouts have roasted 10 minutes, add broccoli-asparagus pan to the oven and continue to roast for about 15 minutes until all vegetables have softened, turned bright green, and lightly browned.
5. Meanwhile, warm the vinegar in a small saucepan and simmer lightly until it begins to reduce and thicken slightly. When vegetables are complete, remove garlic and blend with warm vinegar in a blender.
6. Arrange vegetables on two serving platters with the broccoli framing the plate of Brussels sprouts and plate of asparagus. Spread vinegar evenly over vegetables, sprinkle with nuts and serve at once.