Roasted Veggies with Toasted Hazelnuts
Simple, flavorful and festive...what more could you ask for to balance out the holiday splurges?
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
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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