Caramelized Brussels Sprouts and Burrata Crostini with Hazelnuts - earthboundfarm

Caramelized Brussels Sprouts and Burrata Crostini with Hazelnuts

Servings: 4-6

| Active Time: 20 minutes

| Total Time: 25 minutes


For the Caramelized Brussels Sprouts:

  • 1 pound Earthbound Farm Brussels sprouts, halved
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey

For the Crostini:

  • Baguette or French bread, sliced into 1/2-inch thick rounds
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, peeled and halved

For Assembling:

  • 8 ounces burrata cheese
  • 1/4 cup chopped toasted hazelnuts
  • Fresh thyme leaves for garnish (optional)


Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the Brussels sprouts, season with salt and pepper, and sauté them, stirring occasionally, until they become tender and caramelized, about 10-12 minutes. In the last few minutes of cooking, drizzle the balsamic vinegar and honey over the Brussels sprouts, and continue to cook until they are nicely caramelized and the glaze has thickened. Remove from heat.

Preheat your oven to 375°F. Place the bread slices on a baking sheet and brush them lightly with olive oil on one side. Toast the bread in the preheated oven for about 5-7 minutes or until they become crispy and slightly golden. Remove the toasted bread from the oven and rub each slice with the cut side of the halved garlic clove for a subtle garlic flavor.

Spread a generous spoonful of caramelized Brussels sprouts onto each toasted crostini.Tear pieces of burrata cheese and place them on top of the Brussels sprouts.Sprinkle with chopped toasted hazelnuts.Garnish with fresh thyme leaves if desired.

Arrange the Caramelized Brussels Sprouts Crostini on a platter and enjoy!