brussels sprouts …

November 10, 2011

Brussels sprouts often have a bad reputation.  But, these tiny buds, if prepared right, can be amazing.  It is the perfect side dish, and could be a great addition to your Thanksgiving table.
Brussels sprouts are a type of wild cabbage grown for it’s edible buds.  They are high in Vitamin A, Vitamin C, Fiber, Folic Acid, and contain high anti-cancer properties.  They do best in mild weather, and their peek seasons are anywhere between July and January in North America.
Today, I am going to share with you an amazing brussels sprout recipe!  I tasted a similar dish at a favorite restaurant of mine, and knew I had to recreate it at home.  If you haven’t given brussels sprouts a try for some time, give this recipe a shot, you may quickly reconsider.  The brussels sprouts are slowly sauteed in butter, and olive oil, and are hit with roasted hazelnuts, cider vinegar, and parmigiano reggiano cheese.  Heaven!
{ Recipe: Sautéed  Brussels Sprouts with Roasted Hazelnuts, Cider Vinegar, and Parmigiano Reggiano}
Serves 4-6
5-6 cups Brussels Sprouts (about 2 lbs), thinly sliced, washed and cored
1 tablespoon extra virgin olive oil
2 1/2 tablespoons un-salted butter
2-3 tablespoons apple cider vinegar
1/4 cup roasted  hazelnuts, chopped
1/4 cup parmigiano reggiano cheese, grated
sea salt to taste
Heat oven to 350 degrees.
On a baking sheet, place raw hazelnuts and toast in the oven for 10-15 minutes or until fragrant and toasted.  Remove from oven, peel (skin should peel off easily after toasting)  and chop.
Meanwhile.  In a large skillet over medium high heat, heat butter, and olive oil.  Add sliced brussel sprouts, and saute for 3-5 minutes until soft.  Turn the heat down to medium low and continue to saute, and add hazelnuts and sea salt.  Saute for 2-4 minutes.  Drizzle with vinegar and stir in well.  Place in a serving bowl and top with grated parmigiano reggiano cheese.  Serve immediately.

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