Brussels sprout, leek and hazelnut sauté – Food & Home Magazine
Ingredients - 500g Brussels sprouts, halved - 15ml (1 tbsp) butter - 5ml (1 tsp) fresh ginger, finely grated - 250g leeks, sliced - 20ml (4 tsp) olive/avocado
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Ingredients
- 500g Brussels sprouts, halved
- 15ml (1 tbsp) butter
- 5ml (1 tsp) fresh ginger, finely grated
- 250g leeks, sliced
- 20ml (4 tsp) olive/avocado oil
- 50g hazelnuts, roughly chopped
- 5ml (1 tsp) sesame oil
- salt
- freshly ground black pepper
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