Hashed Brussels Sprouts with Hazelnuts and Fried Capers

 

Hashed Brussels Sprouts with Hazelnuts and Fried Capers

I love brussels sprouts. Love them. They are a very misunderstood vegetable. Most people have some sort of traumatic childhood experience of being forced to eat brussels sprouts in order to not offend some distant great aunt or something. When brussels sprouts are prepared well, they are simply delicious. This recipe is so simple and so fast and has such amazing ingredients, it’s hard to go wrong. I mean, capers, hazelnuts, and brussels sprouts together, what’s not to love?

If you have a food processor, definitely use it to shred the sprouts, there is no need to fool around with a knife or a mandoline if you don’t have to. If you don’t have a food processor, slice carefully, no one wants to lose a finger on Thanksgiving.

Hashed Brussels Sprouts with Hazelnuts and Fried Capers (From The Kitchn)
Serves 4

  • 1 pound small Brussels sprouts, washed and trimmed
  • 1/2 cup hazelnuts, roughly chopped
  • 3 tablespoons olive oil
  • 1/4 cup capers, well-drained
  • 1 lemon, squeezed for juice
  • Kosher salt and freshly ground black peppe
  1. Remove any loose or yellow leaves from the Brussels sprouts, and slice each sprout in half from top to bottom. Then chop them roughly into shreds, or hash them in a food processor.
  2. Heat a cast iron skillet over medium-high heat and add the chopped hazelnuts. Cook for 3 to 4 minutes, shaking the pan frequently. When the nuts are turning golden brown and smelling toasty, remove them from the pan and toss with the hashed Brussels sprouts.
  3. Add the olive oil to the pan and set it over medium-high heat. When the oil is shimmering, add the capers. (Stand back and be careful; the oil will spit and splutter up!) Fry the capers for about 60 seconds, or until they start opening like little flowerbuds.
  4. Add the Brussels sprouts and hazelnuts back in to the pan. Stir thoroughly to coat the sprouts with the oil and to mix in the capers. Pour in the lemon juice and cook, stirring frequently, for about 5 minutes or until the sprouts are tender but still snappy. Remove from the heat and add salt and pepper to taste. Serve immediately.

4 Responses to Hashed Brussels Sprouts with Hazelnuts and Fried Capers

  1. This looks so tasty! I love love love brussels sprouts! And hazelnuts!

  2. Pingback: Last Minute Thanksgiving Recipes! | Clare Cooks!

  3. Pingback: Sunday Summary: November 27, 2011 | Clare Cooks!

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