Sauteed Brussels Sprouts with hazelnuts and dill

Sauteed Brussels Sprouts with Hazelnuts & Dill

(junquegrrl, from Mark Bittman)

1 lb. Brussels sprouts

¼ cup olive oil or 4 Tbs. butter

salt & pepper

½ cup chopped hazelnuts

1 Tbs. balsamic vinegar

¼ cup chopped fresh dill

Trim the woody stem end off the sprouts and slice thinly or shred – like you would cabbage. Put half the oil or butter in skillet over medium high heat. When oil is hot or butter has melted, add the shredded sprouts and ¼ cup water. Sprinkle with salt and pepper, turn heat down to medium and cover. Cook undisturbed for about 5 minutes, or until nearly tender.

Meanwhile, heat remaining oil or melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring constantly, until fragrant but just barely browned, about 5 minutes.

When sprouts are ready (nearly tender, as above), uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water has evaporated and the sprouts are fully tender, another 5 to 10 minutes. Stir in the vinegar, garnish with nuts and their cooking oil/butter and dill, and serve.

[note: Bittman says this basic preparation can also be done with shredded cabbage, snow peas, snap peas, green beans, chicory… and that mint is also good instead of dill. But this the only version I’ve tried, and it is luscious. My husband said the leftovers were also delicious tucked into an omelet the next day.]