Hazelnut and Rosemary Brussels Sprouts with Savory Apple

I know many of you will hate brussels sprouts as much as I hate popular baby names. Probably because your mother or grandmother over boiled these wonderful bitter sprouts, I like to saute brussels in a savoury, nutty and sweet medley which makes them delicious and palatable. This winter lets make the unpopular, Popular!

500g Brussels sprouts 100g hazelnuts

2 apples (red delicious or egrmout russets)

1 brown onion

2 stalks of fresh rosemary

25g butter

125ml cooking white wine or apple cider

Salt and pepper to taste

Method:

Roughly dice the onion, remove the rosemary from stalk, roughly chop the hazelnuts and rosemary together. In a large cooking pot melt the butter on a medium high heat then add onion, rosemary, and hazelnuts cook on a medium heat till the onion becomes translucent and hazelnuts start to brown. Wash the Brussels sprouts and stir into the pot coating the sprouts with sautéed mixture, add the wine or cider and cover. Peel and grate the apples add to the sprouts, cook for 5 minutes. Adjust seasoning with salt and pepper before serving.