- 600g Brussels sprouts
- 2 tablespoons olive oil
Brussels Sprouts with Hazelnuts and Sage
Cooked nice a quickly will not only save you time but keep the brussels sprouts green and vibrant with a little bit of crispness.
It’s this easy
- Remove the loose outer leaves of the Brussel sprouts and cut about 2mm off the base, cut in half.
- Cook brussels sprouts in a large pan of boiling, salted water for 2 minutes. Drain well.
- Heat oil in a large frying pan over a medium heat, add brussels sprouts and cook for 4 minutes.
- Transfer to a plate.
- Add some sage leaves and chopped hazelnuts fried in a little oil.