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
- 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
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.