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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
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5 from 1 vote

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 min!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
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

  • 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.
  • BRUSSELS SPROUTS
  • 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.

Notes

1. Recipe adapted from Fine Cooking Issue 101