Brussel Sprouts with Shallots and Hazelnuts

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Brussel Sprouts with Shallots and Hazelnuts

 

1 tablespoon extra-virgin olive oil or unsalted butter '

1 cup minced shallots

4 cups brussels sprouts, halved or quartered lengthwise (or left

whole, if small)

1/2 teaspoon salt, or to taste

roasted hazelnut oil (optional)

freshly ground black pepper, to taste

1/2 cup (or more) blanched hazelnuts, coarsely chopped

 

Put a large saucepan of water on to boil.

In the meantime, place a large, deep skillet over medium heat. After

about a minute, add the olive oil or melt the butter and swirl to coat

pan. Stir in the shallots, and cook, stirring frequently, for 3 to 5

minutes or until shallots turn deep golden color.

When the water boils, reduce heat to low and add the Brussels sprouts.

Simmer 2 to 3 minutes or until sprouts turn green and shiny and are

beginning to become tender.

Dump sprouts into a colander in the sink; refresh under cold running

water. Drain well.

Add sprouts to the shallots, sprinkling with the salt. Stir until well

combined, then spread the vegetables out to edges of the pan to make a

shallow layer.

Raise heat for a few minutes, shaking pan a few times to redistribute

the heat. This allows the juices to evaporate—and slightly scorches

the vegetables—both of which serve to intensify the flavor.

Serve hot or warm, with a light drizzle of roasted hazelnut oil, if

available, and with sprinklings of black pepper and chopped hazelnuts.

Serves 4.