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.




Mark Bittman





European : Western