Brussels Sprouts with Pear and Hazelnuts
1 Tbspolive oil, plus some for drizzling
1 clovegarlic, minced
12 ozbrussels sprouts
·salt and pepper to taste
1/3 chazelnuts, toasted with brown skin removed
·balsamic vinegar for drizzling
How to Make Brussels Sprouts with Pear and Hazelnuts
- Cut stem off Brussels sprouts and slice vertically.
- Heat olive oil in pan over medium heat. Add shallot and garlic and cook for 2-3 minutes until onion is soft. Add Brussels sprouts and salt and pepper. Cook until they start to brown, 5-7 minutes.
- Add the diced pear and hazelnuts and cook 2 more minutes. Drizzle with balsamic vinegar and olive oil. Serve with Parmesan cheese.