Orange-Carrot Brussels Sprouts with Shiitake Mushrooms and Hazelnuts
Hearty Brussels sprouts and shiitake mushrooms get an extra dose of vitamin C, vitamin A, beta-carotene and flavor from Bolthouse Farms Orange + Carrot juice in this simple side dish recipe. Toasted hazelnuts add a crunchy finish. Serve it with chicken, fish or an egg on top!
Servings 4 as a side dish
Ingredients
- 1 pound Brussels sprouts ends trimmed and halved
- 2 cups 5 ounces shiitake mushrooms, sliced
- 1/3 cup hazelnuts chopped
- 3/4 cup Bolthouse Farms Orange + Carrot Juice
- 1 tbsp butter
- 1-1.5 cups water
- Salt + pepper to taste
Instructions
- In a skillet set to medium heat, toast hazelnuts for about 5 minutes, until they Add one tablespoon of butter to pan, still on medium heat, and add sliced mushrooms along with a pinch of salt. Saute for 3-5 minutes, until mushrooms are brown. Remove and set aside.
- Add trimmed and halved Brussels sprouts to pan along with a half cup of water. Allow sprouts to simmer in the water, adding more a half cup at a time. After 10-15 minutes, when sprouts are fork-tender and cooked through, drain any remaining water, if necessary. Season with salt.
- Add back mushrooms.
- While still on medium heat, add juice to sprouts. Juice will bubble and reduce. Continue stirring and cook until juice is mostly reduced, about 5 minutes.
- Season with salt and black pepper to taste.
- Transfer to serving bowl or plates and top with hazelnuts.