Sauteed Brussels Sprouts With Hazelnuts

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READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Put half the oil or butter in a large skillet over med-high heat.
  • 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.
  • Cook, undisturbed, for about 5 minutes, or until nearly tender.
  • Meanwhile, heat the remaining oil or melt the remaining butter in a small skillet over medium heat.
  • Add the nuts and cook, stirring almost constantly, until fragrant but just barely browned, about 5 minutes.
  • When the sprouts are ready, uncover and increase the heat back to med-high.
  • Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5-10 minutes.
  • Stir in the vinegar; garnish with the nuts and their butter or oil and the herb; serve.
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