Sprouts with apple and hazelnuts

Heat a skillet without oil or butter and roast the hazelnuts for 3 minutes on a medium heat until golden brown. Allow to cool on a plate and chop coarsely.

Halve the sprouts and cook them for 6 minutes until al dente. Drain.

In the meantime cut the apples into quarters, remove the core and cut lengthwise into slices of ½ cm wide.

Melt the butter in a skillet and fry the apple with the maple syrup for 3 minutes on medium heat.

Add the sprouts, spoon and season with pepper and salt. Scoop on a dish and garnish with the hazelnuts.