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Roasted Veggies  with Toasted Hazelnuts

December 19, 2019

Roasted Veggies  with Toasted Hazelnuts

Simple, flavorful and festive...what more could you ask for to balance out the holiday splurges?
Ingredients
1lbs of shaved brussel sprouts 
1 cup halved pearl onions
2 sliced portabella mushrooms 
1  cup of hazelnuts (for garnish)
2 TBSP of ghee
Drizzle of balsamic vinegar
salt
paprika 
Method
Mix all ingredients (except the hazelnuts) in a skillet at medium heat and saute until veggies are softened. Top with hazelnuts and serve. 



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