With the way sweets abound during the holiday season, it’s always good to have some easy, nourishing dishes you can pull together in a snap. My slow-cooker has been in full use these last few weeks. Soups, stews, and roasts often grace our table and I’ve kept plenty of vegetables on hand so I can whip up quick side-dishes at the end of the day.
Brussels sprouts don’t usually elicit cheers, but when cooked properly they’re flavorful and truly delicious. I learned from Cook’s Illustrated to simmer the brussels sprouts for 8-10 minutes to help remove the bitterness. A bit of browning, some ghee, lemon and crunchy hazelnuts fill this weeknight side dish with nutrients and flavor (remember it’s good to eat butterfat with vegetables so your body can properly assimilate the nutrients). In fact, the other evening when I was prepping dinner, my daughter said, “Oh yay! Brussels sprouts!”. I laughed to myself, never having dreamed I’d hear a kid express excitement over this vegetable. If my kids can love it, so can you.
Sautéed Brussels Sprouts with Lemon and Hazelnuts
1 pound brussels sprouts
1 teaspoon Celtic sea salt, divided
2 tablespoons ghee (click here for an easy homemade recipe)
Juice of half a lemon
1/4 cup crispy hazelnuts (I used this method to dehydrate the nuts)
Place brussels sprouts in a medium-size pot and cover with water. Stir in 1/2 teaspoon sea salt and bring pot to a boil. Lower heat to a simmer and cook for 8 minutes. Drain. Coarsely chop the brussels sprouts. Melt ghee in a large sauté pan over medium-high heat and add brussels sprouts and remaining 1/2 teaspoon sea salt. Cook, stirring occasionally, until sprouts begin to turn golden brown. Remove from heat, spritz with lemon juice and sprinkle with hazelnuts. Serve.
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