Warm Brussels Sprouts with Toasted Hazelnuts
 
Prep time
Cook time
Total time
 
Make-ahead this side dish by sauteeing brussels sprouts, toasting some hazelnuts and bringing it all together before serving with a little balsamic vinegar and lemon! This recipe can easily be doubled/tripled.
Author:
Serves: 4-6
Ingredients
  • 3-5 cups chopped brussels sprouts
  • ⅔ cup hazelnuts
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil or butter
  • Juice of half a lemon
  • Salt and pepper
  • Olive oil spray
Instructions
  1. Preheat your oven to 325 degrees F
  2. On a baking sheet, spread out your whole hazelnuts (skin still on OK) and spray on a little olive oil
  3. Put baking sheet in oven for 5-10 minutes. Watch to check for browness - these are very easy to burn!
  4. In the mean time, chop up your brussels sprouts lengthwise into rough strips. This is time consuming!
  5. Heat your olive oil or butter in a large pan over medium heat, and toss in your brussels sprouts
  6. Remove the hazelnuts from the oven once toasted. Using a dish towel, rub off the skins of the hazelnuts. It should be easy once the hazelnuts are out of the oven
  7. Place hazelnuts in a plastic bag, and cover with a towel. Using something like a meat pounder/ice cream scoop, give the hazelnuts a good pounding until they are roughly chopped. This also can be done in a food processor, but it's such a small amount and you are really looking for a rough chop. I like having different sized hazelnuts
  8. Continue to sautee your brussels sprouts for 5-7 minutes over medium heat
  9. Remove from heat
  10. Before serving, mix the brussels, hazenults with the lemon juice and drizzle on the balsamic vinegar. Salt and pepper to taste!
Notes
My best make-ahead tip for this would be to keep the brussels sprouts and hazelnuts separate until you are ready to serve. It's easy for the hazelnuts to get a a little soggy if you mix hours before serving!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/brussels-sprouts-toasted-hazelnuts/