Brussels Sprouts with Pear and Hazelnuts
Recipe and photo courtesy of Je Mange La Ville
1 tbsp olive oil + more for drizzling
1 shallot, diced
1 large garlic clove, minced
12 oz Brussels Sprouts
Salt & pepper
1/3 cup hazelnuts, toasted and as much of the brown skin removed as possible
1 red-skinned pear (mainly for color, you could use any kind of pear)
Balsamic Vinegar, for drizzling
Parmesan cheese wedge, for shaving
Cut the stem off each brussels sprout and cut it in half. Then slice vertically so that you have strips of sprouts.
Heat a pan over medium heat and add the olive oil. Add the shallot and garlic and cook for 2-3 minutes until the onion is a little soft. Add the brussels sprouts, along with a sprinkle of salt and pepper, and cook for about 5-7 minutes, until they start to get a little color.
Add the diced pear and hazelnuts and cook for about two more minutes. Drizzle about a tablespoon of balsamic vinegar in the pan and stir
Add to a large serving bowl and garnish with shaved Parmesan cheese and perhaps a drizzle more of balsamic vinegar.
Click here for the recipe on Je Mange La Ville’s blog.