My love affair with Brussels sprouts remains unabated. I swear, anyone who had that grey, stinky mash known as boiled Brussels sprouts and is rightfully turned off just never had them prepared well because at their best, they can be amazing. Here is a simple and quick side dish that is perfect for the season featuring tender sprouts that are loaded with umami flavor and contrasted with crunchy, buttery hazelnuts. Enjoy! 1 tablespoon olive oil, divided 2 cups shallots, diced 14 ounces Brussels sprouts, thinly slivered 1 tablespoon minced garlic 2 tablespoons low-sodium tamari or soy sauce 1 - 2 teaspoons pure maple syrup ½ cup hazelnuts, toasted and roughly chopped 1 tablespoon fresh rosemary 1 tablespoon apple cider vinegar Salt and pepper to taste
Heat a half tablespoon of the olive oil in a large skillet over medium heat for a minute. Add the diced shallots and sauté, stirring often, for eight minutes. Add the Brussels sprouts, garlic, tamari and maple syrup, stirring often for another five to six minutes, until the sprouts are wilted. Add the hazelnuts and rosemary to the skillet and stir for another minute; turn off the heat and add the apple cider vinegar. Season to taste with salt and pepper.
Quick, Easy, Brussels Sprouts, Side Dish, Appetizer, Thanksgiving, Seasonal, Fall
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