Sauteed Brussels Sprouts with Hazelnuts

  4.0 – 1 reviews  • Side Dish
“Maple syrup gives the Brussels sprouts an irresistible hint of sweetness.”
Level: Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 to 6 servings

Ingredients

  1. 1/2 cup blanched hazelnuts
  2. 1 1/2 pounds Brussels sprouts, trimmed
  3. 2 tablespoons extra-virgin olive oil
  4. 1 small shallot, finely chopped
  5. 1 clove garlic, minced
  6. 2 tablespoons pure maple syrup
  7. Kosher salt and cracked black pepper

Instructions

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

Nutrition Facts

Serving Size 1 of 6 servings
Calories 183
Total Fat 12 g
Saturated Fat 1 g
Carbohydrates 18 g
Dietary Fiber 6 g
Sugar 8 g
Protein 6 g
Cholesterol 0 mg
Sodium 333 mg

Reviews

Joseph Blackburn
Good

 

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