Ingredients Jump to Instructions ↓

  1. 2 pint(s) brussels sprouts 2 tablespoon(s) butter 1/2 teaspoon(s) salt 1/2 teaspoon(s) coarse-ground black pepper 2 tablespoon(s) minced red onion 1 cup(s) chicken broth 1 teaspoon(s) lemon zest 1 tablespoon(s) fresh lemon juice 1/2 cup(s) chopped toasted hazelnuts

Instructions Jump to Ingredients ↑

  1. Trim the bases off the brussels sprouts and discard. Cut the sprouts in half. Lay a sprout half on a cutting board flat side down. Using a sharp knife and beginning at the base, cut the sprout half into very thin strips. Repeat for the remaining sprout halves. Heat butter in a large skillet over medium heat. Add the sprouts, salt, pepper, and red onion. Cook until the sprouts are tender, stirring frequently, for 10 minutes. Add chicken broth and simmer for 7 minutes. Stir in zest, lemon juice, and hazelnuts. Serve immediately.


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