Sauteed Brussels Sprouts With Hazelnuts

1. 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. 2

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

3. 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. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.