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Brussels Sprouts with Hazelnuts and Cranberries

Recipes / Sides

Based on The Boston Globe Magazine, 2004 November 21

Serves 8

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.

• 3/4 cup chopped blanched hazelnuts
• 4 pounds Brussels sprouts
• 4 tablespoons margarine
• 3/4 cup dried cranberries, soaked in hot water for 10 minutes and drained
• 1/3 cup honey
• 3 tablespoons Dijon mustard
• Salt and pepper, to taste

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.