Recipe: Brussels Sprouts with Hazelnuts and Mint

BRUSSELS SPROUTS WITH HAZELNUTS AND MINT

2 pints brussels sprouts, trimmed
3 tablespoons butter, divided use
6 tablespoons chopped, toasted hazelnuts
2 tablespoons roughly chopped fresh mint
1 teaspoon balsamic vinegar
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil. With a paring knife, cut an X in the bottom of each brussels sprout for quicker, more even cooking. Boil the sprouts until tender when pierced with a paring knife, 6 to 10 minutes, then drain.

Heat 2 tablespoons of the butter in a large saute pan over medium heat. Add the sprouts and cook until they begin to brown, about 8 minutes.

Add the nuts and the remaining tablespoon of butter. Cook for an additional 3 to 4 minutes.

Remove from the heat and add the mint and vinegar and toss to combine. Season with salt and pepper to taste and serve.

Servings: 4
Source: Bistro Cooking at Home by Gordon Hamersley and Joanne McAllister Smart