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.
3. Return all the Brussels sprouts to the pan. Add the hazelnuts and cranberries and cook, stirring, for 6 to 8 minutes or until sprouts are tender. Taste for seasoning and add more salt and pepper, if you like.