by Chef Charlie Perry, Eva Restaurant
- 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
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.