Mustard-Glazed Brussels Sprouts with Hazelnuts
Laurie Gauguin | Delicious Living- Serves: 8 people
Ingredient tip: Look for brussels sprouts sold still on the stalk; they’re fresher and easy to snap off when ready to cook. Small sprouts tend to be sweeter and more tender. Prep tip: To toast hazelnuts, bake raw nuts at 350 degrees for about 15 minutes, until fragrant. Cool, then rub vigorously with a towel to remove papery skins.
Directions
- Trim any stems from sprouts, remove damaged leaves, then cut each in half. Steam until tender and bright green, about 10 minutes.
- While sprouts are steaming, whisk together cornstarch, allspice, and mustard in a small saucepan. When smooth, slowly whisk in broth and maple syrup. Whisk over medium heat until gently simmering. Whisk and simmer for 1 minute. Remove from heat. Cover to keep warm.
- Remove cooked sprouts from pan, discard water, then return to pan. Add mustard sauce, butter or olive oil, and freshly ground black pepper to taste. Stir to coat. Transfer to a serving platter and sprinkle with hazelnuts. Serve immediately.
PER SERVING: 104 cal, 36% fat cal, 5g fat, 1g sat fat, 4mg chol, 5g protein, 14g carb, 5g fiber, 112mg sodium
