Sauteed Brussels Sprouts With Hazelnuts

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 lb brussels sprout
• 1/4 cup extra-virgin olive oil (or 4 t butter)
• salt
• fresh ground black pepper
• 1/2 cup chopped hazelnuts
• 1 tablespoon balsamic vinegar (or freshly squeezed lemon juice)
• 1/4 cup shredded fresh mint (or dill or parsley)

Recipe

• 1 trim the hard edge of the stem from the brussels sprouts, then cut each one into thin slices or shreds; you can do this on a mandoline, with the blade side of a box grater, or with a knife.
• 2 put half the oil or butter in a large skillet over med-high heat.
• 3 when the oil is hot or the butter is melted, add the sprouts and 1/4 cup water; sprinkle with salt and pepper, turn the heat to medium, and cover.
• 4 cook, undisturbed, for about 5 minutes, or until nearly tender.
• 5 meanwhile, heat the remaining oil or melt the remaining butter in a small skillet over medium heat.
• 6 add the nuts and cook, stirring almost constantly, until fragrant but just barely browned, about 5 minutes.
• 7 when the sprouts are ready, uncover and increase the heat back to med-high.
• 8 cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5-10 minutes.
• 9 stir in the vinegar; garnish with the nuts and their butter or oil and the herb; serve.