Ingredients
The following ingredients have 4 Servings
- HAZELNUT HERB BUTTER:
- 1/3 cup hazelnuts
- 4 Tbsp unsalted butter (softened at room temperature)
- 2 tsp lemon zest
- 1-1/2 tsp minced fresh thyme
- 1/2 tsp honey
- 1/4 tsp salt
- Black pepper (to taste)
- BRUSSELS SPROUTS:
- 1/4 cup olive oil
- 6 cups Brussels sprouts (trimmed and quartered or halved if sprouts are small, about 1-3/4 lb.)
- 2 shallots (thinly sliced)
- 1 tsp salt
- Black pepper (to taste)
- 1/2 cup low sodium chicken stock
- GARNISH:
- Extra lemon zest
- Reserved chopped hazelnuts
- Minced fresh parsley
Instruction
- HAZELNUT HERB BUTTER:
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil, add hazelnuts, and roast for 5-6 minutes, until deeply golden brown.
- Wrap warm nuts in a kitchen towel and let sit for a few minutes.
- Rub nuts together, while they're still inside the towel and warm, to remove skins.
- Let nuts cool, then add 1/4 cup of the nuts to a food processor. Pulse until nuts are finely ground.
- Roughly chop remaining hazelnuts and set aside.
- To a small mixing bowl, add butter, lemon zest, thyme, hone, salt and pepper, and finely ground hazelnuts. Use a rubber spatula to combine well, then set aside.
- BRUSSELS SPROUTS
- Add olive oil to a large skillet (with a lid) and heat over MEDIUM heat.
- Add brussels sprouts and saute, stirring occasionally, for 15 minutes, or until sprouts are golden brown. Sprouts will still feel firm, but won't look raw.
- Add sliced shallots the last 5 minutes of cooking.
- Season with salt and pepper, then add chicken stock and cover skillet.
- Cook, covered, about 2 minutes.
- Uncover skillet and raise heat level to MED-HIGH. Cook until most of the remaining liquid is gone, just about 1 minute.
- Remove skillet from heat and add hazelnut herb butter in rounded spoonfuls, stirring to coat all sprouts with the butter.
- Taste and add salt and pepper if desired.
- Garnish with roughly chopped hazelnuts, extra lemon zest, and minced parsley.
