Easy, Fast, Delicious Fresh and Left Over

Here are the notes from the audio episode:

Today we're making Roasted Brussels Sprouts with Hazelnuts for two from Mark Bittman's Kitchen Express. We've adapted the recipe a bit to suit our own cooking styles and tastes. You'll need to have the follow to hand before you start:

8" by 8" cooking pan
Aluminum foil to line it with
A drainer to rinse the sprouts in
then:
1/2 pound of Brussels sprouts (10-16 sprouts depending on their size)
About 3/4 cup hazelnuts ("a handful" according to the recipe)
Salt
Pepper and / or lemon pepper
Olive oil
Sauvignon Blanc or pinot grigiot wine to cook with, use the stuff you can get in a $2 bottle
Fresh lemon, sliced

Line the pan with the foil
Turn on broiler

Trim the sprouts, trim the ends remove the outer leaves.
then rinse them off in the drainer.
Carefully quarter each sprout.
Put the quartered sprouts in a pile and roughly chop them, making sure that each quarter gets at least one cut.
scoop the sprouts into the pan.
Drizzle with oil, salt and pepper them generously then stir.
sprinkle with a little wine and then stir again.
They may be left this way for a while; make in the morning use the evening, or make and toss in the over immediately.

Chop hazelnuts, each nut at last once, not too finely, and then put them in a bowl.

When you're ready to cook, make sure the sprouts are pretty even.

Broil for 4-8 minutes depending on your over and how cloe you have the pan. You want some leaves black, but not too many.

Take out the sprouts, add the hazelnuts, broil for another 4-8 minutes.

Remove pan from over, drizzle with a bit of lemon juice.

You can add pancetta or bacon, or top with a gratin of panko bread crumbs and parmesan cheese to make it a hearty main dish

It stores well and is good left over and reheated, or even eaten cold.

And here is what happened. You can follow this link to the audio podcast of Time to Cook, Episode 1: Roasted Brussel Sprouts With Hazelnuts from Mark Bittman's Kitchen Express.

Get your ingredients and recipe book ready to go.

Line the pan with foil.

Rinse the sprouts.

Cut the ends off and remove the outer leaves.

Quarter each sprout.

Gather the quartered sprouts in a pile to chop.

Chop sprouts and slide into pan.

Drizzle olive oil and white wine over chopped sprouts; grind salt and fresh pepper and/or lemon pepper over chopped sprouts. Stir; make sure the sprouts are pretty even, then you're ready to cook.

Broil for 4-8 minutes depending on your oven and how cloe you have the pan. You want some leaves black, but not too many.

Take out the sprouts, stir, turn, add the hazelnuts, broil for another 4-8 minutes.

Squeeze lemon over sprouts, stir and serve.

It stores well and is good left over and reheated, or even eaten cold. Mark Bittman's Kitchen Express is a book of 104 easy to make recipes ready in 20 or so minutes. With Time to Cook, I'm Rick Kleffel! Email me your suggestions and I'll add them at the bottom of the page.