Brussels Sprout Hash with Capers, Lemon and Hazelnuts

This recipe is so simple and quick to make, but packed with amazing ingredients. Bring the flavor to brussel sprouts with capers, lemon, and hazelnuts.

Prep Time: 
5 Minutes
Cook Time: 
5 minutes
Servings: 
1
Ingredients: 

½ cup chopped hazelnuts 
3 tbsp unrefined, cold pressed, extra virgin olive oil or coconut oil
1 tbsp unsalted butter (or just use more oil)
1/2 cup Reese Non Pareil Capers, well drained
16 oz Brussels sprouts, washed and trimmed, and shredded*
the juice of 1 lemon, about 2 ½ tbsp
Sea salt and freshly ground black pepper, to taste

 

Directions: 
1. In a large heavy skillet, heat the olive oil and butter over medium heat. When the oil is hot, but not smoking, add the Reese Non Pareil Capers. Sauté the capers for about one minute, or until they start opening like little flower buds.
2. Add the Brussels sprouts and hazelnuts to the pan and stir to coat with the oil and caper mixture. Pour in the lemon juice and cook, stirring frequently, for about 5 minutes or until the sprouts are tender but still a little crisp.
3. Remove from the heat and add salt and pepper to taste. Serve immediately.

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