These are lovely with mint or dill, but parsley does fine. Use the oil and this is vegan.


  • 1 lb brussels sprouts
  • ¼ cup extra virgin olive oil, or 4 tbls butter
  • salt & freshly ground pepper
  • ½ cup chopped hazelnuts
  • 1 tbsp balsamic vinegar, or freshly squeezed lemon juice
  • ¼ cup fresh mint, shredded (or dill or parsley)


1. Trim the hard edge of the stem from the Brussels sprouts, then cut each one into thin slices or shreds; you can do this on a mandoline, with the blade side of a box grater, or with a knife. Put half the oil or butter in a large skillet over medium‐high heat. When the oil is hot or the butter is melted, add the sprouts and ¼ cup water; sprinkle with salt and pepper, turn the heat to medium, and cover. Cook, undisturbed, for about 5 minutes, or until nearly tender.
2. Meanwhile, heat the remaining oil or melt the remaining butter in a small skillet over medium heat. Add the nuts and cook, stirring almost constantly, until fragrant but just barely browned, about 5 minutes.
3. When the sprouts are ready, uncover and raise the heat back to medium‐high. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5 to 10 minutes. Stir in the vinegar, garnish with the nuts and their butter or oil and the herb, and serve.


Other vegetables you can use: cabbage (shredded), snow peas, snap peas, green or wax beans, iceberg lettuce (shredded), or chicory or its relatives.



MacGourmet downloadSautéed Brussels Sprouts with Hazelnuts. To import, drag image to your MacGourmet recipe box.


Mark Bittman





European : Western