Sauteed Brussels Sprouts with Hazelnuts

"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
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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

  1. 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.
  2. Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
  3. 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.
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