2 tablespoons butter
1 tablespoon extra-virgin olive oil
⅓ cup minced shallot
1½ pounds Brussels sprouts, leaves separated from cores, cores discarded
1 cup apple cider
½ teaspoon kosher salt
¼ teaspoon pepper
½ cup chopped hazelnuts
1. In a large skillet over medium-high heat, heat the butter and oil; add shallot, and cook until softened, about 5 minutes. Add the Brussels sprouts leaves, and cook for 3 minutes, stirring frequently.
2. Add the apple cider, and cook until cider is reduced by half, about 8 minutes. Sprinkle with salt and pepper, and toss with hazelnuts. Serve hot.
Leafy green Brussels sprouts add rich green flavor and color to your fall table.