Thanksgiving Maple Dijon Brussels Sprouts | Klossy Learns to Cook

Learning to cook and I am bringing you with me. Brussels aren’t as easy as they look...

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My love, Lena (and her recipe!) -   / lenaelkousy   http://www.presentplatesupperclub.com

Pan Roasted Brussels Sprouts with Maple Dijon Dressing and Roasted Hazelnuts

Cut Brussels Sprouts in half. Add to a dry cast iron skillet, cut side down. Turn flame onto high.

Add water and steam. You will add water a couple times before they are fully cooked-- you can add salt on the last one so that it can dissolve into the water and disperse. When the sprouts are just about cooked through, drizzle with olive oil and allow to get crispy.

In the meantime, roast hazelnuts at 400 on a sheet tray for 5-8 min (watch closely!!)

When hazelnuts are finished, set aside to cool in a large bowl. Once cooled, rub between your hands to remove excess skin. Roughly chop and set aside.

Whisk together dressing ingredients. (i can show shallot mincing technique - dressing could also be made in a blender or nutribullet if we double/triple quantity- this dressing also makes a great salad dressing and will keep in the fridge

Ingredients:
1 lb brussels sprouts
water for cooking
1¼ teaspoon salt
2 tablespoon olive oil
1½ cup raw hazelnuts
1 tablespoon olive oil
1 tablespoon water
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 small shallot, minced
a pinch salt & french “pepe”

a movie by Karlie Kloss
edit by Tony Sharko
produced by Annalora von Pentz

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