Even if you’re not a fan of Brussels spouts, I guarantee you’ve never tried them like this. A touch of maple syrup balances out the bitterness from the Brussels sprouts, and the nutty crunch from the hazelnuts will please even the pickiest of eaters.
Because Brussels sprouts are prone to aphid/cabbage maggot infestation, I use a knife instead of a grater to finely chop the spouts. This way I can check as I cut through the sprouts to be sure that they are free of any icky creepy crawlers.
The skin of the hazelnut is quite bitter (even more so than the sprouts), so it cancels out the strong flavor from the spouts that a lot of people don’t like. Then that little bit of maple syrup works to lessen the overall bitterness left by the hazelnut skins.
Hazelnut & Brussels Sprout Sauté
- ½ cup toasted hazelnuts with a bit of skins left on, coarsely chopped
- 1 ½ lbs Brussels sprouts trimmed & halved
- 2 Tbsp oil
- 1 shallot finely chopped
- 1 clove garlic minced
- 2 Tbsp maple syrup
- Salt and pepper to taste
- Toast hazelnuts (see How to Prepare Hazelnuts) and rub off only half of their skins. Coarsely chop and set aside.
- Slice the sprouts into thin ribbons. Set aside.
- In a skillet, heat oil and sauté shallots and garlic until tender. Add sprouts, stirring for about 5 minutes or until tender. Stir in the syrup and the nuts, cooking for another minute.
- Season to taste with salt and pepper and serve immediately.