Brussels sprouts are one of my favorite vegetables. My stepdad used to make them all the time when I was young, so I’ve had a constant vegetable love affair with these tiny cabbage look-alikes. They are, in fact part of the cabbage family. I love simply roasting brussels sprouts with olive oil and good sea salt. I love braising them, or just steaming them and tossing with fresh herbs and salt. The options are endless, but I made these ones shaved with added sweetness from apple cider-soaked currants and a nutty crunch from warm, toasted hazelnuts.
RECIPE, adapted from Bon Appetit
- 1/2 cup apple cider
- 1/2 cup dried currants
- 1 1/2 pound Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 1/2 cup raw hazelnuts, toasted, skins removed
- 5 tablespoons butter
- 1 1/2 tablespoons balsamic vinegar
- Bring cider to a boil in a small saucepan. Remove from heat. Add currants and soak for 30 minutes.
- Using processor, or Vitamix, push brussels sprouts into feeding tube to slice.
- *Both steps above can be done a day in advance. Cover and chill your currants and wrap brussels in paper towels and seal in a bag in the refrigerator.
- Toast hazelnuts in 350 degree oven for 10-15 minutes. To remove skins, wrap hot nuts in kitchen towel and rub together. Don’t worry about skins that don’t come off. Set aside.
- Heat olive oil in your skillet and swirl to cover pan.
- Over medium-high heat, add your shaved brussels sprouts. Saute and let them wilt, about 3 minutes.
- Add 1/2 cup water and butter. Saute until most of the liquid has evaporated and the brussels sprouts are tender but still bright green. Add more water if needed.
- Stir in nuts, currants, and vinegar; saute until heated through, about 2 minutes.
- Season with salt and pepper.
- Transfer to serving bowl.