Shaved Brussels Sprouts with Hazelnuts and Sage
  • 2 cups roasted butternut squash, chopped (about ½ a large squash)
  • 12-14 large Brussels sprouts
  • 3-4 Tbsp olive oil
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • ½ cup chopped hazelnuts (I put them in a baggie and pound them with a mallet)
  • 1 tsp dried sage or a Tbsp chopped fresh sage
  • 2 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • ¼ cup dried cranberries
  • salt and pepper to taste
  • 16-oz Noodles (your favorite)
  1. Roast and chop butternut squash (follow directions for Roasted Butternut Squash Soup. Can be made ahead and refrigerated)
  2. Trim the outer leaves and white end from the Brussels sprouts and run them through the slicing blade of your food processor, or just cut them into thin slices with a knife.
  3. In a large skillet, saute onion in 2 Tbsp olive oil until it starts to brown and caramelize. Remove onions from pan. Add Brussels sprouts and another tablespoon or two of olive oil to the pan and cook for a few minutes. Add garlic and continue to cook until Brussels sprouts start to wilt. Add in the roasted chopped squash, the sauteed onion, the sage, and hazelnuts. Mix together the balsamic vinegar and the Dijon mustard. Pour over Brussels sprout mixture and stir to coat everything. Add in cranberries. Stir to mix all the flavors and heat for a few minutes. Add salt and pepper to taste. Serve this as a side dish or over cooked noodles.
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