"Maple syrup gives the Brussels sprouts an irresistible hint of sweetness."
Recipe courtesy of Kelsey Nixon
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Sauteed Brussels Sprouts with Hazelnuts
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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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