Categories: Brussels Sprouts, Side Dish

Ingredients

• 1 lb Brussels sprout
• 1/4 cup extra-virgin olive oil (or 4 T butter)
• salt
• fresh ground black pepper
• 1/2 cup chopped hazelnuts
• 1 tablespoon balsamic vinegar (or freshly squeezed lemon juice)
• 1/4 cup shredded fresh mint (or dill or parsley)

Directions

1. Trim the hard edge of the stem from the Brussels sprouts, then cut each one into thin slices or shreds; you can do this on a mandoline, with the blade side of a box grater, or with a knife.

2. Put half the oil or butter in a large skillet over med-high heat.

3. When the oil is hot or the butter is melted, add the sprouts and 1/4 cup water; sprinkle with salt and pepper, turn the heat to medium, and cover.

4. Cook, undisturbed, for about 5 minutes, or until nearly tender.

5. Meanwhile, heat the remaining oil or melt the remaining butter in a small skillet over medium heat.

6. Add the nuts and cook, stirring almost constantly, until fragrant but just barely browned, about 5 minutes.

7. When the sprouts are ready, uncover and increase the heat back to med-high.

8. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5-10 minutes.

9. Stir in the vinegar; garnish with the nuts and their butter or oil and the herb; serve.

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