Brussel Sprouts With Cranberries & Hazelnuts

• 1/2 cup hazelnuts, chopped
• 2 pounds brussel sprouts
• 2 tablespoons butter or cooking oil
• 1/2 cup dried cranberries soaked in hot water for 20 minutes OR 1/2 cup fresh chopped cranberries
• 1/4 cup honey
• 2 tablespoons dijon mustard
• salt & pepper

1. Preheat the oven to 400 F.
2. Toast the hazelnuts on a cookie sheet for 10 minutes, turning several times.
3. Remove the bottom of the brussel sprouts (along with any discolored leaves) and make a cross on the bottom.
4. Soak brussel sprouts in slightly salty water for 10 minutes (I skip this step frequently).
5. Steam brussel sprouts for 8 minutes. Then rinse with cold water.
6. Cut brussel sprouts into bit-sized portions, if desiered.
7. Melt butter (or oil) in skillet and cook brussel sprouts for 3 minutes.
8. Mix in honey, mustard, cranberries, nut, salt & pepper. Cook for 5-8 minutes.

hazelnuts, brussel sprouts, butter, cranberries, honey, mustard, salt

Taken from www.epicurious.com/recipes/member/views/brussel-sprouts-with-cranberries-hazelnuts-1228909 (may not work)