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.
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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!
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!
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!
I sure hope you guys give these brussels sprouts a try, and don’t forget to check out Barber Foods stuffed chicken breasts!
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!
- 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
- Extra lemon zest
- Reserved chopped hazelnuts
- Minced fresh parsley
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.
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.
1. Recipe adapted from Fine Cooking Issue 101