Brussel Sprouts with Toasted Hazelnut Butter

 
For the butter:

1/3 cup hazelnuts

4 tablespoons unsalted butter

2 teaspoons of finely grated lemon zest

1 ½ teaspoons fresh thyme, chopped

½ teaspoons honey

 

For the brussel sprouts:

¼ cup EVOO

6 cups brussel sprouts, trimmed and halved

½ cup chicken broth

1 tablespoon lemon juice

 

Make the butter

Heat oven to 400 degrees F. Roast hazelnuts on a baking sheet for 5 to 6 minutes. When cooled, rub nuts with a clean kitchen towel to remove skins then finely chop. In a small pan, add butter, lemon zest, thyme, and honey and heat. When liquefied add hazelnuts. Set aside.

 

Cook the brussel sprouts

In a 12 inch skillet, heat ¼ cup EVOO. Add brussel sprouts to skillet face down so you can get a good browning on them. After about 15 to 20 minutes add broth and immediately cover the pan to steam the brussel spots for 3 to 5 minutes. Add butter mixture to skillet, toss well, and season with salt. For a little extra light and citrusy flavor, add a tablespoon of lemon juice.