Brussels Sprouts with Hazelnuts, Oregano and Sage

Brussels Sprouts with Hazelnuts, Oregano and Sage

10 cups Brussels sprouts, trimmed and halved (2 ¼ pounds)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
2 tablespoons finely chopped oregano and sage
¾ teaspoon salt
½ teaspoon freshly ground pepper
½ cup chopped toasted hazelnuts

View the full recipe at Healthy Seasonal Recipes →