My friend Julie Waldman makes this recipe for family and lucky people like me. It's wonderfully simple, but the hazelnuts make it festive for Thanksgiving. You can add butter to the Brussels sprouts when you add the hazelnut oil. But like the squash soup, Julie's recipe is a healthy break in a rich meal.
Makes 6 servings
1 1/2 pounds Brussels sprouts
1/2 to 1 cup hazelnuts, toasted and coarsely chopped
2 to 3 tablespoons hazelnut oil
Salt and pepper to taste
Trim the Brussels sprouts of yellow leaves or brown spots, and cut an x into the base of each one. (That produces more even cooking.)
Bring about 3 cups of salted water to a boil and add the sprouts. The water should just cover them. Boil for 7 to 10 minutes, until a sharp knife just pierces the sprout. Don't overcook.
While the sprouts are cooking, toast the whole hazelnuts in a pan. Don't burn them; that makes them bitter. Chop the nuts coarsely.
Drain the cooked Brussels sprouts, toss them with the hazelnuts and hazelnut oil.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))