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Ingredients
- Coarse salt and fresh ground pepper
- 1 pound Brussels sprouts, trimmed and scored
- 1 tablespoon butter
- 2 tablespoons chopped blanched hazelnuts
Method
- In a large skillet over medium heat, bring 1 cup water and 1/2 teaspoon salt to a boil.
- Add the Brussels sprouts; reduce the heat to a simmer.
- Cover; cook, stirring occasionally, until tender, about 20 minutes (add more water if the pan becomes dry).
- Uncover; raise the heat to medium-high, and cook until the water has evaporated.
- Add the butter and hazelnuts; cook until the nuts are fragrant, 3 to 5 minutes.
- Season with salt and pepper.
