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Sauteed Brussels Sprouts with Hazelnuts

Recipe courtesy of Kelsey Nixon

From: Food Network Magazine

Recipe courtesy of Kelsey Nixon

Watch how to make this recipe.

From: Food Network Magazine

Sauteed Brussels Sprouts with Hazelnuts

Name: Sauteed Brussels Sprouts with Hazelnuts
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup blanched hazelnuts; 1 1/2 pounds Brussels sprouts, trimmed; 2 tablespoons extra-virgin olive oil; 1 small shallot, finely chopped; 1 clove garlic, minced; 2 tablespoons pure maple syrup; Kosher salt and cracked black pepper

Getting reviews...

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 to 6 servings

"Maple syrup gives the Brussels sprouts an irresistible hint of sweetness."

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

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1/2 cup blanched hazelnuts

1 1/2 pounds Brussels sprouts, trimmed

2 tablespoons extra-virgin olive oil

1 small shallot, finely chopped

1 clove garlic, minced

2 tablespoons pure maple syrup

Kosher salt and cracked black pepper

Directions

Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.
Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.