Brussels Sprouts and Hazelnuts

• Coarse salt and fresh ground pepper
• 1 pound Brussels sprouts, trimmed and scored
• 1 tablespoon butter
• 2 tablespoons chopped blanched hazelnuts

1. In a large skillet over medium heat, bring 1 cup water and 1/2 teaspoon salt to a boil.
2. Add the Brussels sprouts; reduce the heat to a simmer.
3. Cover; cook, stirring occasionally, until tender, about 20 minutes (add more water if the pan becomes dry).
4. Uncover; raise the heat to medium-high, and cook until the water has evaporated.
5. Add the butter and hazelnuts; cook until the nuts are fragrant, 3 to 5 minutes.
6. Season with salt and pepper.

salt, brussels, butter, blanched hazelnuts

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-and-hazelnuts-383311 (may not work)