A Word From The Cook
“This sweet and savory sauté packs a crunch! Your sprouts will love you for it!”
- 8 Cups Fresh Brussels Sprouts
- 1 Cup Whole, Roasted Hazelnuts
- ¼ Cup Currants
- Olive Oil for Pan
- 1 Teaspoon Garlic Powder
- Salt and Pepper to taste
Step 1 – Roast Hazelnuts, Clean and Trim Sprouts
Preheat oven to 375 degrees.
Whole hazelnuts can be toasted in a small baking dish in the oven for 10 minutes. Just enough time to crack the skins open so you can remove them.
While nuts are toasting, rinse Brussels sprouts, trimming bottoms of buds and removing any loose or damaged leaves.
Step 2 – Sauté
Coat a medium sized saucepan lightly with Olive Oil and heat pan over medium high heat.
Add cleaned and dried spouts to the hot pan. Sprinkle sprouts with garlic powder, and a dash each of salt and pepper. Move sprouts around pan a couple of times with a wooden spoon to coat them with olive oil. Then cover pan with a lid.
Check after a couple minutes to see that sprouts are beginning to sear and blacken. Stir them again to move them around the pan and ensure all sides are getting cooked.
When sprouts begin to get tender, add in the toasted hazelnuts. Continue to stir occasionally for another few minutes as the ingredients heat up and the sprouts are fully cooked.
Add in the currants and let them heat with the rest of the mixture. Do not let currents burn.
Step 3 – Plate and Serve
Serve immediately and enjoy!