- 6
Ingredients
- For the Butter:
- 1/3 cup of hazelnuts (about 1 oz.)
- 2 oz. (4 tablespoons) unsalted butter, softened
- 2 teaspoons finely grated lemon zest
- 1 1/2 teaspoons of lightly chopped fresh thyme
- 1/2 teaspoon of honey
- kosher salt
- For the Brussels Sprouts:
- 1/4 cup extra-virgin olive oil
- 1 3/4 pound of Brussels sprouts, trimmed and quartered or cut into 6 wedges if very
- Large (about 6 cups)
- kosher salt
- 1/2 cup lower-salt chicken broth
Preparation
Step 1
1. Make the butter. Heat the oven to 400 degrees. Put the hazelnuts on a small rimmed baking sheet. Roast in the oven until they are a deep golden brown (the skins are visibly splitting), 5 to 6 minutes. Wrap the nuts in a clean kitchen towel, cool for a couple minutes, and then take the skins off by rubbing the nuts together in the kitchen towel while still warm. Don’t worry about getting all of the skin off.
2. Let the nuts cool for about ten minutes. Finely chop ¼ cup of the nuts in a small food processor. The nuts should be very finely ground, but not so much that they turn into nut butter. Coarsely chop the remaining nuts and set aside for garnish.
3. Put the finely chopped nuts, butter, lemon, zest, thyme, honey, and ¼ teaspoon of salt in a small bowl and mix with a spatula until well combined. Set aside or refrigerate if not using right away.
4. Cook the Brussels sprouts. Heat the oil in a 12 inch skillet over medium-high heat. Add the Brussels sprouts 1 ½ teaspoons of salt and stir well. Reduce the heat to medium and cook, stirring occasionally and then more frequently as the sprouts begin to brown, until all of the sprouts are golden brown on most sides and have lost their raw color (they will still feel firm), 15 to 18 minutes.
5. Add the broth, and immediately cover the pan. Cook until the broth has reduced to a few tablespoons, about two minutes. Uncover, raise the heat to high, and boil off most of the remaining liquid, 1 to 2 minutes. Take the pan off the heat and add the hazelnut butter in spoonfuls; toss well. Season to taste with salt.
6. Transfer the sprouts to a warm serving dish and garnish with the reserved hazelnuts.