Sautéed Brussels Sprouts With Hazelnuts
Brussels sprouts are notorious for being a kid-unfriendly dish. Granted, if all you do is steam and serve them, you’re not going to get rave reviews from anyone. But if you add a little extra flavor, even the kids will fall in love with this super food.
Like any green veggie, Brussels sprouts are relatively low calorie and high fiber. They’re also a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, as well as Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.How To Cook Brussels Sprouts
Bethenny fan Lindsay submitted this recipe for sautéed Brussels sprouts, and I wanted to share. It looks like a perfect side dish. The Dijon and lemon juice add a tart little kick, while the hazelnuts add a nutty sweetness that helps counteract the natural bitter flavor of Brussels sprouts.Dijon Lemon Brussels Sprouts With Hazelnuts
1 tablespoon Olive Oil
1 pound Brussels Sprouts, halved and thinly sliced
2 tablespoons hazelnuts, chopped
1 garlic clove, thinly sliced
1 teaspoon dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat the oil in a heavy saute pan, I suggest a cast iron skillet, over medium heat.
Toss in the shredded Brussels sprouts and cook for 3 minutes.
Stir in the hazelnuts and garlic and saute for 1 minute.
Stir in the dijon and lemon juice and stir until fully incorporated; cook 1 more minute. Season with salt and pepper to taste.