Based on The Boston Globe Magazine, 2004 November 21
You need blanched (skinless) hazelnuts for this dish. If you can't find them, toast the hazelnuts in a 400-degree oven for 10 minutes or until the skins burst---you'll see cracks all over. Place the unskinned nuts in a clean dish cloth (use one that's ready to be thrown away) and rub them vigorously until the skins flake off. Proceed with the recipe but omit the first toasting instructions.
Set the oven at 400 degrees. Place the hazelnuts on a rimmed baking sheet. Toast them in the hot oven for 10 minutes, shaking the path several times, or until they are golden and fragrant. Set them aside until cool.
Using a sharp paring knife, cut a thin slice from the stem ends of the Brussels sprouts, keeping most of the root intact. Cut a shallow "X" in the root of each sprout.
Line a large saucepan with a steamer insert and pour in several inches of water. Bring the water to a boil. Steam half the Brussels sprouts over high heat for 8 minutes or until they are almost tender. Drain the sprouts and rinse them with cold water until they turn bright-green again.
Steam the remaining sprouts in the same way.
Meanwhile, chop he hazelnuts coarsely.
Cut the large sprouts into halves or quarters.
In a large skillet, melt the margarine and cook the sprouts for 3 minutes. Add the cranberries. Mix the honey and mustard together and add them to the Brussels sprouts along with salt and pepper.
Cook the sprouts over medium heat, stirring often, for 5 to 8 minutes or until they are tender when pierced with the tip of a knife.
Transfer to a serving dish, sprinkle with hazelnuts, and serve at once.
Notes: Haven't tried it yet. When I do, I'll probably halve the recipe, both because I am usually cooking for 2, and because it will avoid the annoying 2-part steaming of the sprouts.
Familiarity breeds contempt -- and children.
-- Mark Twain
This page was last modified on 2011 December 20.