Brussel Sprouts are one of my favorite veggies. I cook them all the time and they are pretty versatile- they take on flavor really well and you can cook them many different ways. AND they are little power houses of nutritional goodness.
Brussel sprouts are packed with Vitamin C, which helps keep your immune system strong
They are filled with fiber, which keeps you fuller for longer, and helps keep things moving along (you know what I mean)
They are high in potassium and folate (which is a B vitamin found in dark leafy greens) and helps maintain a healthy, functioning body, especially for females.
I discovered this type of brussel sprout dish when I first visited Barbuto, Jonathan Waxman’s italian fare restaurant in the West Village in NYC.
[[ The restaurant is to die for- definitely a must try when visiting NYC ]]
The original recipe has cheese in it (pecorino) and I don’t eat cheese (haven’t in about 10 years!) so I ordered it sans cheese. IT WAS SO GOOD! I was supposed to be sharing the dish but I pretty much ate the whole thing on my own. So obviously, I had to go home an recreate this dish. My adaption of the recipe is very similar to Waxmans’- I mean his is pretty perfect, I just made mine a little teensy bit healthier. Mine has a little bit less oil and no cheese, and I swapped in hazelnuts for an interesting flavor and crunch.
It is SO well balanced, salty, peppery, savory and bright (LEMON!!). I serve this with dinner all the time as a side dish alongside a piece of salmon or some grilled chicken or steak. It pretty much goes with anything and is so simple to whip up!
- 2 cups shaved brussel sprouts (I use the pre-shaved bag that Trader Joe’s sells, but you can always thinly slice your own sprouts, this is just more time consuming)
- 1.5 tablespoons olive oil
- 1/3 cup hazelnuts lightly toasted
- Juice from one large lemon
- 1/2 teaspoon of sea salt (or to taste)
- hefty dose of freshly ground black pepper
Coarsely chop the toasted hazelnuts and set aside. In a bowl, massage the olive oil into the shaved brussel sprouts until well coated, add sea salt, pepper and lemon and continue to mix together. Lastly, mix in the hazelnuts and serve!