Sauteed Brussels Sprouts with Hazelnuts

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

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

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
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.

  • Photograph by Ryan Liebe


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    This recipe is featured in:

    Winter Produce Guide