- Prep Time15
- Cook Time10
- Serving4 People
Many people harbor a deep dislike for Brussels sprouts, but I hope this recipe will reconcile them with this unjustly maligned vegetable. I suspect that the reason for this widespread hostility is that most people’s formative encounters with Brussels sprouts took place during their childhood, in the form of soggy, bitter, khaki-colored orbs on their Thanksgiving plates. Indeed, overcooking sprouts brings out an unpleasant sulfur smell (and also negates their substantial health benefits). However, subjected to only the briefest cooking time and combined with caramelized onions, apples and toasted hazelnuts, you will be amazed by their sweet, buttery flavor – not a whiff of sulfur anywhere! Shredding sprouts significantly cuts down on cooking time, thus preserving nutrients, which is why this is my favorite way of preparing them.
- ½ cup hazelnuts
- 3 tbsp hazelnut oil
- 1 tbsp lemon juice
- salt, freshly ground black pepper
- 2 tbsp olive oil
- 2 shallots, finely diced
- 1 clove garlic, crushed
- 1 apple, cored and finely diced
- 1lb/450g Brussels sprouts, finely shredded in a food processor with a slicing disk (if you don’t have this, shred by hand using a sharp paring knife)
- ½ cup parsley, coarsely chopped
- Preheat oven to 350ᵒF/180ᵒC. Tip hazelnuts into a cake pan and bake for 10 minutes. Remove and tip onto a dry, clean cotton towel. Fold it over and rub the skins off the hazelnuts inside the towel. Pick out the nuts and discard the skins. On a chopping board, coarsely chop the nuts with a chef’s knife and set aside.
- In a small bowl, combine hazelnut oil, lemon juice and a little salt and pepper and mix with a wire whisk. Set aside.
- In a large skillet or heavy-bottomed pot, warm olive oil on medium-high heat and cook the shallots until translucent (4-5 minutes). Add garlic and apple and cook another 3-4 minutes, stirring frequently. Add shredded sprouts, salt and pepper and cook, stirring frequently. If the sprouts look too dry, add 1-2 tablespoons of water. As soon as the sprouts are al dente, take off the heat (they overcook easily) and drizzle with hazelnut dressing. Toss lightly, season to taste with salt, pepper and lemon juice, sprinkle with chopped parsley and nuts and serve immediately.