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.
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