Sauteed Brussels Sprouts With Hazelnuts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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'How to Cook Everything Vegetarian' by Mark Bittman Ingredients:
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) |
Directions:
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.
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