Cook The Book: Brussels Sprouts With Shallots And Hazelnuts

1. 1

   Put a large saucepan of water on to boil.

2. 2

   In the meantime, place a large, deep skillet over medium heat. After about a minute, add the olive oil or melt the butter and swirl to coat pan. Stir in the shallots, and cook, stirring frequently, for 3 to 5 minutes or until shallots turn deep golden color.

3. 3

   When the water boils, reduce heat to low and add the Brussels sprouts. Simmer 2 to 3 minutes or until sprouts turn green and shiny and are beginning to become tender.

4. 4

   Dump sprouts into a colander in the sink; refresh under cold running water. Drain well.

5. 5

   Add sprouts to the shallots, sprinkling with the salt. Stir until well combined, then spread the vegetables out to edges of the pan to make a shallow layer.

6. 6

   Raise heat for a few minutes, shaking pan a few times to redistribute the heat. This allows the juices to evaporate-and slightly scorches the vegetables-both of which serve to intensify the flavor.

7. 7

   Serve hot or warm, with a light drizzle of roasted hazelnut oil, if available, and with sprinklings of black pepper and chopped hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.