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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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.