BRUSSEL SPROUTS WITH TOASTED HAZELNUT BUTTER

BRUSSEL SPROUTS WITH TOASTED HAZELNUT BUTTER image

Yield 6-8 servings

Number Of Ingredients 12

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FOR the BUTTER
1/2 cup hazelnuts (about 1 oz)
4 T unsalted butter
2 tsp finely grated lemon zest
1 1/2 tsp lightly chopped fresh thyme
1/2 tsp honey
kosher salt
FOR SPROUTS
1/4 evoo
1 3/4 lb brussels sprouts, trimmed and quartered
kosher salt
1/2 cup chicken broth

Steps:

MAKE THE BUTTER Heat oven to 400F. Put hazelnuts on a small rimmed baking sheet. Roast until they are deep golden brown 5 to 6 minutes. Wrap the nuts in a clean kitchen towel, cool and then take off skins by rubbing nuts together in the towel while still warm. Don't worry about getting all of the skins off Let nuts cool for 10 min. Finely chop 1/4 cup of the nuts in food processor. Finely grind but not butter. Coarsely chop remaining nuts. Put frinely chopped nuts, butter, lemon zest, thyme, honey and 1/4 tsp salt in a small bowl and mix until well combined. Set aside. COOK SPROUTS Heat oil in a 12" non stick skillet over med high heat. Add sprouts and 1 1/2 tsp salt and stir well. Reduce heat to medium and cook, stirring occasionally as sprouts begin to brown until all are golden. Add broth and immediately cover pan. Cook until broth has reduced toa few tablespoons, about2 min. Uncover, raise heat to high and boil off most of remainng liquid. Remove pan from heat and add hazelnut butter. Toss well. Season. Serve and garnish with coarsely chopped hazelnuts.