“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
- 1/2 cup blanched hazelnuts
- 1 1/2 pounds Brussels sprouts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 2 tablespoons pure maple syrup
- Kosher salt and cracked black pepper
Instructions
- 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.
- Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
- 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
Good