This twist on a traditional Thanksgiving side will make for a surprising and scrumptious addition to your holiday table. Crunchy hazelnuts, dijon mustard, and a hint of lemon all combine to make this overlooked vegetable a breakout star.

Ingredients:

• 4 tablespoons of olive oil
• 4 garlic cloves, chopped
• 30 oz brussels sprout, halved and sliced 
• 1 cup hazelnuts, chopped 
• 2 tablespoons traditional Dijon mustard
• 1 lemon, juiced 
• 1 tsp salt 
• 1/2 tsp pepper

Instructions:

• In a large skillet, sauté garlic and two tablespoons of olive oil over medium/low heat.
• Add brussels sprout and remaining tablespoons of olive oil.
• Toss constantly, approximately 7-10 minutes, until the color of the brussels sprout is a vibrant green and the leaves start to soften.
• Add hazelnuts and mustard, toss for another 4 minutes.
• Remove from heat, add lemon juice and salt/pepper, toss.
• Serve immediately. 

Pro Tip:

• Prep the garlic, hazelnuts, brussels sprout the day before and store in airtight containers (garlic and brussels sprout in the fridge and hazelnuts at room temperature) to save time on Thanksgiving Day.
• Prepping the brussels sprout means: 1) peeling the 2-3 dark bitter outside layers until you get to the lighter inside layers, 2) cutting off the bottoms, and 3) halving and slicing.
• Make dish approximately 10 minutes before serving for optimum taste and texture.