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Food Styling by Sheryl Julian and Valerie Ryan; Photo by Keith Bedford/Globe Staff

Serves 8

You don't need to blanch the Brussels sprouts for this dish because they're thinly sliced and will cook through in the skillet. First toast the hazelnuts in a dry pan, and at the end of browning the sprouts, fold in dried cranberries.

1 cup skinned hazelnuts, very coarsely chopped
4 tablespoons olive oil, or more if needed
2 pounds Brussels sprouts, trimmed and thinly sliced
Salt and pepper, to taste
½ cup dried cranberries

1. In a large, dry skillet over medium heat, toast the hazelnuts, stirring often, for 4 minutes or until they are starting to brown. Remove them from the pan.

2. Turn the heat to medium-high. Add
2 tablespoons of the oil to the pan and when it is hot, add half the Brussels sprouts, salt, and pepper. Cook without stirring for 3 minutes; stir and cook
3 minutes more without stirring. Remove them from the pan. Heat the remaining olive oil and cook the remaining sprouts in the same way.

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