Sweet and Spicy Brussels Sprouts

This is my new favorite side dish for the Holidays.  It is simple to make and takes little effort or time to cook.  Whatever Holiday event you choose to make them for, they are a crowd pleaser! I promise you will be making these over and over again.

The brussels sprouts are pan fried to a golden crisp in a slightly spicy chili oil, the toasted hazelnuts add crunch and depth and the balsamic glaze...well anything with balsamic glaze in my book adds robust flavor! These are not your grandma's boiled brussels sprouts (yuck!).  Even non brussels sprouts lovers will dig this dish, plus it's easy on the waistline which is a vacation from the rest of the Holiday food....but shhhhhhh I won't tell anyone if you don't!

It's easy to make and takes no time at all which makes spending time with your family this Holiday season so much sweeter. 

INGREDIENTS

10 oz      Shaved Brussels Sprouts

2             Chopped Garlic Cloves

1 Tbsp    Chili Oil

1/4 C      Chopped Toasted Hazelnuts

               Salt and Pepper to taste

               Balsamic Glaze to top (Trader Joe's sells a great one)


Toast chopped hazelnuts in a oven for 3-4 minutes at 400F.  Carefully watch them so they do not burn.  Take them out once you see them turn golden brown and smell fragrant. 

Heat a large saute pan over medium heat.  Add the chili oil and brussels sprouts.  Stir once and cover.  Let them sit and caramelize for 4-5 minutes before mixing.  Stir and add the chopped garlic. Cover again and let it cook for another 4-5 minutes.  Take the cover off, stir and let them cook uncovered for another 3-4 minutes.  Add toasted hazelnuts and salt and pepper to taste.  Once you are ready to serve, top with balsamic glaze. 

Can easily double or triple the recipe for party size.

Servings: 4