Glazed Brussels Sprouts With Hazelnuts
By: Nicole Aloni
Published: Thursday, December 10, 2009 - 4:50pm

Ingredients




3 tablespoons unsalted butter, plus 1 tablespoon
2 tablespoons olive oil
2 pounds medium Brussels sprouts
8 cloves garlic
Kosher salt
Freshly ground black pepper
1/2 cup vegetable or chicken stock
1/4 cup dry white wine (like Sauvignon Blanc)
2 tablespoons freshly squeezed lemon juice or Champagne vinegar
1 cup hazelnuts
3 tablespoons fresh lemon zest

Preparation

1 Cut the woody ends from the stems of the Brussels sprouts. Slice each sprout into 3-4 "slabs". 2 Roughly chop the garlic. 3 Heat 3 tablespoons of butter and olive oil in a large, deep skillet over medium-high. Add the Brussels sprouts and garlic. Season with salt and pepper. 4 Saute until the sprouts are nearly tender, about 6 minutes. Add stock and wine.  raise the heat, and boil off all of the liquid until the sprouts begin to glaze and are completely tender, about 4 minutes. Shake the pan occasionally to crisp all sides. 5 Meanwhile, sauté the hazelnuts in 1 tablespoon of butter until toasted. 6 When the sprouts are tender-crisp and golden, remove them from the heat, and add the lemon juice. Season to taste with salt and pepper. Garnish with the hazelnuts and lemon zest and serve.

About


Everybody either think they like Brussels sprouts, until they try them, or is sure they don't like them at all. Either way, there are often lots of them on the counter when the leftovers are being sorted.
This recipe, where the hardy little cabbage-ettes are sliced into more tender, accessible slices seems to fulfill everyone's fantasy of what a Brussels sprout should taste like.  Hazelnuts are a classic pairing with these little shrubs and lemon zest gives it a nice bright tang at the end.  And sliced they cook so much faster. You can pull this off the stove in less than 15 minutes and it reheats nicely.