Brussels Sprouts with Hazelnuts and Orange Recipe
Ingredients
| Hazelnuts | 3 Tablespoon | |
| Orange | 1 | |
| Brussels sprouts | 1 pound, halved | |
| Salt | 1/2 Teaspoon |
Directions
Preheat the oven to 350°F.
Place the hazelnuts on a baking pan.
Bake for 8 minutes, or until the skins loosen.
Place the hazelnuts in a clean tea towel and rub together to remove the skins.
Discard the skins and chop the nuts.
Meanwhile, grate 1/2 teaspoon peel from the orange and place in a small bowl.
Cut off the remaining peel and pith from the orange and discard.
Working over the bowl with the peel, cut out the segments of fruit from the membranes, letting the segments fall into the bowl.
Squeeze any remaining juice from the membranes over the orange segments; discard the membranes.
Bring a saucepan of salted water to a boil over high heat.
Add the Brussels sprouts and cook for 5 minutes, or until tender.
Drain.
Wipe the pan clean and return the Brussels sprouts to the pan.
Add the orange segments, salt, and hazelnuts to the pan with the Brussels sprouts and cook, stirring frequently, for 2 minutes, or until heated through.
Place the hazelnuts on a baking pan.
Bake for 8 minutes, or until the skins loosen.
Place the hazelnuts in a clean tea towel and rub together to remove the skins.
Discard the skins and chop the nuts.
Meanwhile, grate 1/2 teaspoon peel from the orange and place in a small bowl.
Cut off the remaining peel and pith from the orange and discard.
Working over the bowl with the peel, cut out the segments of fruit from the membranes, letting the segments fall into the bowl.
Squeeze any remaining juice from the membranes over the orange segments; discard the membranes.
Bring a saucepan of salted water to a boil over high heat.
Add the Brussels sprouts and cook for 5 minutes, or until tender.
Drain.
Wipe the pan clean and return the Brussels sprouts to the pan.
Add the orange segments, salt, and hazelnuts to the pan with the Brussels sprouts and cook, stirring frequently, for 2 minutes, or until heated through.
Chef
