Brussels Sprouts and Hazelnuts
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2004
- 1 cup water
- 1/2 teaspoon coarse salt
- 1 pound brussels sprouts, trimmed and scored
- 1 tablespoon butter
- 2 tablespoons chopped blanched hazelnuts
- Ground pepper
In a large skillet over medium heat, bring water and coarse salt to a boil. Add brussels sprouts, trimmed and scored; reduce heat to a simmer. Cover; cook, stirring occasionally, until tender, about 20 minutes (add more water if pan becomes dry).
Uncover; raise heat to medium-high, and cook until water has evaporated. Add butter and hazelnuts; cook until nuts are fragrant, 3 to 5 minutes. Season with salt and ground pepper.