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.