Sauteed Brussels Sprouts With Hazelnuts

'How to Cook Everything Vegetarian' by Mark Bittman

• Ready In: 40 mins
• Serves: 5

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 of 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.