Brussels sprouts and hazel nuts
Course: Main, SidesCuisine: Mediterranean
Servings
4
Preparation
10
minutesCooking time
20
minutesTotal time
30
minutesBrussels sprouts are the best. The whole year long according to myself. One can suddenly crave for it. I love bitter vegetables, so that’s nice for the Brussels sprouts. This way of preparing them is a great addition. The sage from my garden blends in perfectly just like the roasted hazelnuts. Simply delicious.
Ingredients
600 gram clean Brussels sprouts
100 gram hazel nuts
40 gram fresh sage leaves
4 cloves garlic
40 gram plant based butter
50 ml olive oil
1 – 2 gram lemon(s) /juice
preparation
- Cook the sprouts in 8 minutes in boiling water.
When they are ready yet still firm, you bring them in a pan where you have heated the butter and the olive oil. On high heat. It is okay if it turns brown. - Fry the sage leaves first, nice and crispy together with the nuts.
Then bring in the garlic for two minutes. - Add the sprouts in the pan and stir gently. They should all get in touch with the brown butter, the taste of the sauce.
- When this is doen, squeeze a lemon above the sprouts. Stir and then it’s time to set the table.
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