In case you missed it, it’s Lavender Week! (YAY!)
Every once in a while I like to host a weeklong series. There was the week of the 5 Summer Treats to Beat the Heat, the week of Hot Chocolate, my Let’s Taco Bout It taco series week, and most recently, Pumpkin Week!
It may seem repetitive, but when you have to use one ingredient or one theme all week long, you get to know that ingredient pretty well! Thus, when I started to realize the possibilities that come with edible flowers, lavender week became a thing.
In the last three days I have brought you one lavender drink, a lavender and chocolate combo, a lavender cake, and now a second lavender vegetable dish! I am excited to say that is still only the beginning though. Get ready for more of these edible flowers hitting your table soon! 🙂
I hope you like these roasted brussles sprouts as much as I did! Make sure you check back tomorrow for another delicious lavender recipe!
Day Two- Roasted Yukon Potatoes with Lavender
Day Three- Lemon Lavender Loaf
- 1 ½ lbs Brussels sprouts
- 3 Tablespoons olive oil
- 1 teaspoon sea salt + ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon brown sugar
- 1 Tablespoon + 1 teaspoon brown sugar
- 1 Tablespoon butter
- 1 Cup hazelnuts
- 1 teaspoon dried lavender
- ¼ teaspoon nutmeg
- Parchment paper
- Preheat the oven to 400˚ F.
- Prepare the brussels sprouts by slicing in half, and then toss with olive oil, 1 teaspoon salt, pepper, and brown sugar.
- Arrange the Brussels sprouts evenly on a baking sheet and roast for 35-40 minutes, or until crisp and lightly brown on the outside, and soft on the inside.
- Meanwhile, melt the butter and sugar in a medium sized frying pan over medium heat. Stir frequently until the sugar has been fully incorporated. Once melted, add the nuts, and stir until they are evenly coated. Cook for a few minutes longer, and continue stirring to further coat the nuts.
- Stir the lavender into the pan and toast for an additional minute. Then remove the pan from the heat and spread the nuts out onto a baking sheet lined with parchment paper so that they are in one layer.
- Sprinkle the nuts with salt and nutmeg and place in the freezer for ten minutes, or until crisp and crunchy.
- Remove the nuts from the freezer and break apart with your hands.
- When the Brussels sprouts finish roasting, remove from the oven and toss with the candid hazelnuts. Serve and enjoy!
Notes and Tips!:
- Source: Adventures in Cooking
- Vegan option: Replace the butter in this recipe with a vegan alternative, such as Earth Balance!
- Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links found below!)