Trevor's Kitchen

Trevor's Kitchen

Browned Brussels Sprouts with Hazelnuts & Lemon

Browned Brussels Sprouts with Hazelnuts & Lemon

About the Recipe

This nutty, buttery take on Brussels sprouts is sure to win over even those who say they don’t like them.
Recipe by Diane Morgan– Fine Cooking
Servings:  8 (4 Cups)

Ingredients:

1/2 cup hazelnuts
2 Tbs. olive oil
2 Tbs. unsalted butter
2 lb. fresh Brussels sprouts, trimmed and quartered
Kosher salt
2 to 4 Tbs. fresh lemon juice
Freshly ground black pepper

Getting it done:

Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don’t mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won’t get them all; aim for about half). Chop the nuts coarsely.

Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they’re well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time). Don’t overcook; the sprouts shouldn’t be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.

Ingredients:

1/2 cup hazelnuts
2 Tbs. olive oil
2 Tbs. unsalted butter
2 lb. fresh Brussels sprouts, trimmed and quartered
Kosher salt
2 to 4 Tbs. fresh lemon juice
Freshly ground black pepper

Getting it done:

Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don’t mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won’t get them all; aim for about half). Chop the nuts coarsely.

Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they’re well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time). Don’t overcook; the sprouts shouldn’t be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.

About the Recipe

This nutty, buttery take on Brussels sprouts is sure to win over even those who say they don’t like them.
Recipe by Diane Morgan– Fine Cooking
Servings:  8 (4 Cups)

Nutritional Info

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