Instructions: 1. Rinse the Brussels sprouts. Cut off the stem ends and remove any discolored outer leaves.

2. Combine the sprouts, salt, and water in a wok over high heat. When the water comes to a boil, reduce the heat, cover the wok, and simmer for about 5 minutes, shaking the pan occasionally to rearrange the sprouts.

3. When the sprouts are just easy to pierce to the center with a knife or sharp-pronged fork, remove the wok from the heat, drain the sprouts thoroughly, and transfer to a bowl. Toss with the lemon juice.

4. Add the pears, cider, and nutmeg to the wok. Bring to a gentle simmer and cook, stirring occasionally, for about 5 minutes or until the liquid is reduced considerably. Stir in the Brussels sprouts and hazelnuts; heat briefly, stirring. Add more salt if needed and serve.

TIPS: Toast the hazelnuts for 10 minutes in a preheated 350F oven. Wrap the nuts in a towel and rub vigorously to remove their somewhat bitter-tasting skin. It may not all come off, but no matter.

NOTES : Take care not to overcook these minicabbages! Sweet pears, cider, and nutmeg wonderfully complement their naturally assertive cruciferous flavor. Substitute other pear varieties for the Bartletts, if youd like.

This was good!-) Exceptional. The Bartlett pear, nearly ripe, was a mellow touch of sweet - we use a pinch of mace, apple juice instead of cider and didnt have the lemon to add - thinking its not needed but a little zest would make nice surprises. Served with baked potato, topped with a spread (store-bought and low fat) smoked cream cheese with mushrooms and artichoke, garnished with crunchy minced radish. I recommend this one.

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