Ingredients
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1 lb Brussels sprouts
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1/3 cup hazelnuts
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2 tbsp butter; more as needed
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1 shallot, minced
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1 large honeycrisp apple, peeled and sliced thin
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Leaves from a couple sprigs of fresh thyme, finely chopped
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2 tbsp hazelnut oil (or olive oil)
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1 tbsp sherry vinegar, or to taste
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1 tbsp maple syrup, or to taste
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1/3 cup dried cranberries
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Kosher salt, to taste
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Cracked black pepper to taste
Steps
1
Quarter Brussels sprouts. Trim & discard stem ends. Pull off the outer leaves and set aside. Reserve cores.
2
In a large oven-safe skillet, toast hazelnuts until fragrant at 350°F for 10 mins, until golden brown w/ blistered peels. After removing from oven, transfer the hazelnuts to a towel to steam for a few minutes. Rubbing hazelnuts between the towel will help remove most of the peels. Chop the nuts, set aside.
3
To prepare vinaigrette, whisk the hazelnut (or olive oil), sherry vinegar & maple. Adjust sweetness to taste, then season with salt & pepper.
4
Return skillet to the stove top. Over medium heat, melt 2 tablespoons of butter. Sauté Brussels sprouts cores until tender and browned in spots, 3 to 4 minutes. Season with salt and pepper. Transfer the cores to a plate and set aside
5
Add more butter to the pan if needed. Sauté the diced shallots and sliced apples just until softened, 1 - 2 minutes. Add thyme. Fold in the Brussels sprouts leaves, cooking just to wilt the leaves slightly. Season with salt & pepper.
6
Return the sautéed Brussels sprouts cores back to pan. Drizzle with vinaigrette; just enough to lightly dress all of the ingredients without making things soggy. dAdd the dried cranberries and stir to toss all ingredients together. Turn off the heat.
7
Garnish salad with chopped hazelnuts. Serve immediately or at room temperature.
Comments
Recipe by The Kitchenista (Angela Davis)