Sauteed Brussels Sproats With Hazelnuts

1. 1

   Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.

2. 2

   Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.

3. 3

   In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.