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Brussels Sprouts with Hazelnuts
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine Type: North American
Freezable: Yes
Ingredients:
  • 12 oz Brussels sprouts, fresh (~3 3/4 cups)
  • 1 tbsp olive oil
  • 1 cloves garlic, minced (~1 tsp)
  • 1/2 tsp vinegar, rice
  • 2 tbsp water
  • 1/4 cup hazelnuts / filberts, roasted, no salt added, toasted, coarsely chopped
  • 1/4 tsp salt, kosher
  • 1/2 tsp pepper, black freshly ground
Instructions:
  1. Prep
    1. Slice each Brussels sprout in half lengthwise, then slice thinly crosswise discarding the tougher stem bits.
  2. Cooking
    1. Heat the olive oil in a large pan over medium high heat.
    2. Add the Brussels sprouts and saute until they become bright green, approximately 2 minutes, stirring constantly.
    3. Add the garlic and saute 30 seconds.
    4. Now add the vinegar and water and allow to steam for 3 minutes, stirring occasionally.
    5. Toss in the toasted hazelnuts and cook until liquid has evaporated completely, about 2 minutes, stirring occasionally.
    6. Season with salt and pepper, serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 1236%
Total Fat 9g14%
    Saturated Fat 1g4%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 169mg7%
Total Carbohydrate 10g3%
    Dietary Fiber 4g16%
    Sugars 2g--
Protein 4g8%
Vitamin A 647iu13%
Vitamin C 73mg122%
Calcium 49mg5%
Iron 2mg9%