Recipe from Chef Susan Feniger, owner of STREET in Hollywood
Brussels sprouts are the perfect vegetable to use with a variety of other flavors: their hearty quality pairs well with and stands up to other strong tastes. Here, Chef Susan Feniger combined them with the sweetness of apple and the richness of goat cheese. Even people who say they hate Brussels sprouts love this dish! The trick with Brussels sprouts is not to overcook them. Feniger likes to caramelize them a bit to bring out their natural sweetness but keep the texture firm.
- 1/2 cup hazelnuts
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/4 pounds Brussels sprouts, thinly shaved on a mandoline or with a knife (6 cups)
- 2 medium Granny Smith apples, cored and diced
- 1 teaspoon kosher salt
- 6 ounces soft goat cheese, broken into small pieces
- Juice of 1 lemon
- Preheat the oven to 350°F.
- Spread the hazelnuts out on a baking sheet and toast them for 5 to 10 minutes, until they are roasted and slightly browned. Pour onto a clean dish towel. Fold the dish towel over the hazelnuts and roll them around lightly to remove the skins. Discard the skins and then chop the hazelnuts.
- In a large sauté pan set over medium-high heat, heat the oil. Add the Brussels sprouts, apples, and salt and cook, stirring occasionally, until the Brussels sprouts are slightly browned on the edges, 5 to 7 minutes. Add the hazelnuts, goat cheese, and lemon juice. Toss together and remove from the heat. Serve immediately.
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