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Sautéed Brussel Sprouts with Toasted Hazelnuts and Cider Vinegar (04.02.12)

Posted: 11:06 AM, Apr 02, 2012
Updated: 2012-04-02 13:06:51-04
Sautéed Brussel Sprouts with Toasted Hazelnuts and Cider Vinegar (04.02.12)

by Chef Charlie Perry, Eva Restaurant

(Serves six)

Ingredients

  • 5 cups shaved brussel sprouts
  • 3 T butter
  • 1/4 cup hazelnuts (toasted, peeled, cut in half)
  • 2-4 T (to taste) organic apple cider vinegar
  • Sea Salt to taste

Method
Heat oven to 250°F.

Place raw hazelnuts on sheet pan and cook until you can smell them outside the oven. (15-30 minutes)

Peel and cut the hazelnuts in half. Heat a large sauté pan to high heat and add butter and the brussel sprouts and cook on high for 1-2 minutes.

Add salt and toasted hazelnuts and cook 2-4 minutes on low heat, then finish with cider vinegar.