Brussels Sprouts with Toasted Hazelnut Butter


Brussels sprouts are seared, then braised in flavorful chicken stock and tossed with savory toasted hazelnut and herb butter!  All ready in less than 30 minutes!


If you think you’re not a fan of brussels sprouts, then you need to try these first!  Rich, buttery, and full of flavor, these brussels sprouts with toasted hazelnut butter make the perfect side dish for any meal!

This post is sponsored by Barber foods.  All opinions are my own.

** Post may contain affiliate links… meaning if you click on the link and make a purchase, I’ll get a very small percentage in commission.  There’s never any extra cost to you, and I only link to products I actually own and use.  Your support is greatly appreciated! **

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

Anyone who knows me in real life is probably staring at their screen in disbelief right now… “brussels sprouts… on HER blog??“.  Growing up, I despised brussels sprouts.  I mean the mere mention of them would make me gag.  My friends, that is allllll in the past!  Once I discovered roasting, braising, and flavored butters… let’s just say, the game. has. changed!

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

I stumbled upon this recipe when I was perusing one of my Fine Cooking magazines (just about my favorite subscription!), and it really intrigued me.  The cooking method sounded wonderful, and the idea of a toasted hazelnut butter was, well, mouthwatering.  Once I tried it, I knew it was a winner, but, being me, I just have to add my own little spin on things, so I added some additional garnishes and added shallots to the brussels sprouts.  This is one side dish that just might steal the show!

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

You’ll really love the complexities of the flavors in this brussels sprouts dish.  Even the picky vegetable haters will love it 🙂  I can’t wait to bring this dish to Thanksgiving, but it certainly doesn’t need to be saved for a special occasion or a holiday.

These brussels sprouts aren’t all that time consuming to make, but with a few tips, you can cut down on the prep time even more!

Helpful Tips to Prep Ahead:

  • Make the butter ahead of time (up to a few days) and keep in a sealed ziploc bag in the refrigerator.
  • Halve or quarter brussels sprouts earlier in the day.
  • Extra hazelnuts for garnish can be stored in a ziploc at room temperature.
  • I like to double the butter and keep the extra wrapped tightly in my freezer, it’s amazing on so many vegetables!

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

I sure hope you guys give these brussels sprouts a try, and don’t forget to check out Barber Foods stuffed chicken breasts!

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

Some Helpful Tools For This Recipe:

Lodge 3qt Enameled Braiser – This pan will give you the perfect sear on your sprouts!

Cuisinart Food Processor – This will chop up the hazelnuts in just seconds!


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Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com
Print
5 from 1 vote
Brussels Sprouts with Toasted Hazelnut Butter
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Brussels sprouts are seared, then braised in flavorful chicken stock and tossed with savory toasted hazelnut and herb butter! All ready in less than 30 min!
Author: The Chunky Chef
Ingredients
  • 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
Instructions
  1. HAZELNUT HERB BUTTER:
  2. 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.
  3. Wrap warm nuts in a kitchen towel and let sit for a few minutes.
  4. Rub nuts together, while they're still inside the towel and warm, to remove skins.
  5. Let nuts cool, then add 1/4 cup of the nuts to a food processor. Pulse until nuts are finely ground.
  6. Roughly chop remaining hazelnuts and set aside.
  7. 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.
  8. BRUSSELS SPROUTS
  9. Add olive oil to a large skillet (with a lid) and heat over MEDIUM heat.
  10. 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.
  11. Add sliced shallots the last 5 minutes of cooking.
  12. Season with salt and pepper, then add chicken stock and cover skillet.
  13. Cook, covered, about 2 minutes.
  14. Uncover skillet and raise heat level to MED-HIGH. Cook until most of the remaining liquid is gone, just about 1 minute.
  15. Remove skillet from heat and add hazelnut herb butter in rounded spoonfuls, stirring to coat all sprouts with the butter.
  16. Taste and add salt and pepper if desired.
  17. Garnish with roughly chopped hazelnuts, extra lemon zest, and minced parsley.
Recipe Notes

1. Recipe adapted from Fine Cooking Issue 101

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Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

Brussels sprouts with Toasted Hazelnut Butter | Braised brussels sprouts and shallots are tossed with a savory toasted hazelnut and herb butter and ready to hit your table in less than 30 minutes! | http://thechunkychef.com

 

 

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11 comments on “Brussels Sprouts with Toasted Hazelnut Butter”

  1. Total comfort food!! What a great looking dinner.

  2. How many people does this serve?

  3. The brussels sprouts look lovely. I’m going to make them for the kids. I’ve been trying to get them to eat brussels sprouts but so far haven’t had any success. I hope your recipe will finally give me that win.

  4. I love brussels sprouts so this veggie dish sounds great!

  5. Roasted or braised is the only way I will eat Brussels sprouts. 😉 I LOVE the hazelnut butter! And I will have to look for these chicken breasts the next time I am at my local Kroger. They look amazing!

  6. Roasting Brussels sprouts makes ALL the difference in the world to the flavor. I love sprouts cooked all different ways, but definitely roasting is my favorite!

  7. Brussels Sprouts are my absolute favorite! Next time I make them I’m totally going to have to try this toasted hazelnuts butter!

  8. I never like brussel sprouts growing up, but I recently found out it’s because my mom never did anything special to them. These sound delicious!

  9. My favorite side this time of the year.

  10. This is a great side dish! Yummmm!