Brussels Sprouts with Toasted Hazelnuts

A delicious way to prepare Brussels sprouts, in butter and with toasted hazelnuts.
Ingredients
4
Servings
  • 1 kilo Brussels sprouts
  • pepper, freshly ground
  • 1 pinch sugar, pinch
  • 1 cup hazelnuts, with skins
  • 1/2 cups unsalted butter
  • lime juice, a few drops
Preparation
40 mins
0 mins
Low
  • Cut or remove the dry outer leaves from the sprouts. Slice the end of the stem. Cut a deep X about 3 mm into each stem.
  • Boil a pot with 3/4 parts of water. Add salt and sugar. Add the sprouts and boil until they are light green and tender, about 5 minutes.
  • Drain, rinse under cold running water and let drain once more.
  • In a frying pan, roast the hazelnuts over medium heat, stirring for even color, until they are golden brown on the outside and start to crack and separate, about 10 minutes.
  • Place the toasted hazelnuts in a clean kitchen towel and roll. Rub the hazelnuts to remove the skins. (It’s okay if some skins remain).
  • Chop the hazelnuts a little.
  • Return the hazelnuts to the pan over medium heat and toast them lightly for another 30 seconds to 1 minute.
  • Add the butter and let it melt. Season with salt and pepper.
  • Add the sprouts, stirring to coat them in the butter and hazelnuts, heating them through completely, about 5 minutes.
  • Add a little lemon juice and serve hot or at room temperature.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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