I grew brussels sprouts for the first time this last summer. After taking their time to mature ( I didn’t harvest my first batch until December), I expected them to be tough. Instead they were wonderfully tender and almost sweet, bearing non of the slightly bitter aftertaste that sometimes accompanies brassicas. This is my favorite brussels sprouts recipe although i also enjoy roasting them with balsamic. It’s adapted from the brussels sprouts served at Eva, a restaurant in Salt Lake City. They serve it as a small plate, but its a great lighter lunch or side.
2 cups of raw brussels sprouts
1/4 to 1/3 cups or about a handful of hazelnuts
1 Tablespoon olive oil
1 Tablespoon butter
3 Tablespoon or a splash of apple cider vinegar, to taste really
1. Roast nuts in oven at 350 degrees for about 10 minutes.
2. Meanwhile, cut the bottoms off of the brussels sprouts then chiffonade the heads of the sprouts, that is cut them into thin long strips. Heat butter and oil in pan over medium heat. Add the brussels sprouts and a pinch of salt and saute over medium heat for about 10 minutes or until the brussels sprouts show a little crispness and slight browning. Turn off the heat and let sit for a minute or so before splashing with cider vinegar.