Have you tried brussels sprouts? I know they get a bad rap, but they are hands down one of my favorite vegetables to eat. I almost always roast them in the oven with a little salt and a drizzle of olive oil, but I decided to switch things up and gave this recipe a try. I love the toasty crunch from the hazelnuts. Easy and simple to make, this is the perfect side dish for Thanksgiving!
Brussels Sprouts and Hazelnuts
(Everyday Food magazine)
1 cup water
1/2 teaspoon salt
1 pound brussels sprouts, trimmed and scored
1 tablespoon unsalted butter
2 tablespoons chopped hazelnuts
salt and pepper to taste
In a large skillet over medium heat, bring water and salt to a boil. Add brussels sprouts; reduce heat to a simmer. Cover and cook, stirring occasionally until tender, about 20 minutes.
Uncover; raise heat to medium-high, and cook until water has evaporated. Add butter and hazelnuts; cook until nuts are fragrant, 3 to 5 minutes. Season with salt and pepper.