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Yield: about 6 servings
Ingredients:
4 tablespoons olive oil
1 onion, thinly sliced
1 tablespoon garlic
2 pounds Brussels sprouts, trimmed and quartered
1 3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 cup chicken stock
2 tablespoons maple syrup
1 teaspoon apple cider vinegar
3/4 cup hazelnuts, toasted, peeled and halved
Method:
Heat a large saute pan on medium-high heat with 1 tablespoon of the olive oil. Add the onion to the pan and cook, stirring, until softened and lightly caramelized, 6 to 7 minutes. Add the garlic and cook for 15 to 30 seconds.
Add another 1 1/2 tablespoons olive oil and cook the Brussels sprouts, adding more olive oil as necessary, stirring occasionally, until they are caramelized around the edges, 4 to 5 minutes. Season with the salt, pepper and add the stock. Next, add the syrup, apple cider vinegar and hazelnuts. Continue to cook another 4 to 5 minutes or until the sprouts are tender. Serve immediately.
This recipe was featured on the Home for the Holidays Episode of Emeril Green.
More Brussels Sprouts:
Retry a Vegetable: Brussels Sprouts
Emeril's Brussels Sprouts with Bacon
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