Sauteed Brussels Sprouts With Hazelnuts - cooking recipe

Ingredients

1 lb Brussels sprout
1/4 cup extra-virgin olive oil (or 4 T butter)
salt
fresh ground black pepper
1/2 cup chopped hazelnuts
1 tablespoon balsamic vinegar (or freshly squeezed lemon juice)
1/4 cup shredded of fresh mint (or dill or parsley)

Preparation

Trim the hard edge of the stem from the Brussels sprouts, then cut each one into thin slices or shreds; you can do this on a mandoline, with the blade side of a box grater, or with a knife.
Put half the oil or butter in a large skillet over med-high heat.
When the oil is hot or the butter is melted, add the sprouts and 1/4 cup water; sprinkle with salt and pepper, turn the heat to medium, and cover.
Cook, undisturbed, for about 5 minutes, or until nearly tender.
Meanwhile, heat the remaining oil or melt the remaining butter in a small skillet over medium heat.
Add the nuts and cook, stirring almost constantly, until fragrant but just barely browned, about 5 minutes.
When the sprouts are ready, uncover and increase the heat back to med-high.
Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5-10 minutes.
Stir in the vinegar; garnish with the nuts and their butter or oil and the herb; serve.