Sauteed Brussels Sprouts With Hazelnuts
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Hazelnut (blanched)2 tbsps
Extra-Virgin Olive Oil1 small
Shallot (finely chopped)1 clove
Garlic (minced)2 tbsps
Pure Maple SyrupDirections:
1
Preheat the oven to 375 degrees F
2
Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes
3
Let cool, then chop
4
Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons
5
You should have about 6 cups
6
In a large skillet set over medium-high heat, heat the olive oil
7
Add the shallot and cook 1 minute
8
Add the garlic and cook 30 seconds
9
Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes
10
Add the maple syrup and hazelnuts and cook 1 minute
11
Season with salt and pepper to taste and serve hot
12
Photograph by Ryan Liebe