Brussels Sprouts With Hazelnut Butter
Brussels Sprouts With Hazelnut Butter
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy | Tree Nuts |
| Meal type | Side Dish |
| Misc | Serve Hot |
| From magazine | Adapted from Fine Cooking |
Ingredients
- 1/3 Cup hazelnuts (finely chopped)
- 4 Tablespoons unsalted butter (softened)
- 2 Teaspoons finely grated lemon zest
- 1 Teaspoon dried thyme (or 1-1/2 teaspoon chopped fresh thyme)
- 1 Teaspoon honey
- Kosher salt
- 1/4 Cup extra-virgin olive oil
- 1-3/4 Pounds Brussels sprouts (approx. 6 cups) (trimmed and quartered)
- 1 Teaspoon lemon juice
Directions
| Roasting Brussels Sprouts | |
| Step 1 | |
| Preheat oven to 400°F. | |
| Making Hazelnut Butter | |
| Step 2 | |
| Toss Brussels sprouts in olive oil, place in single layer in roasting pan (or cookie sheet) and sprinkle with salt. Place in oven until nicely roasted. This should take approximately 15-20 minutes. Check halfway through and mix so that Brussels sprouts can get roasted on all sides. | |
| Step 3 | |
| Place hazelnuts in skillet on stovetop over medium-high heat. Stir constantly until nuts are toasted to a deep golden brown (careful not to burn). Remove from heat. | |
| Step 4 | |
| Finely chop 1/4 cup of the nuts in a food processor. The final product will be fine like cornmeal. Reserve the remaining nuts for garnish. | |
| Step 5 | |
| Mix the finely chopped nuts with butter, lemon zest, thyme, honey and salt. | |
| Step 6 | |
| Place roasted Brussels sprouts in serving dish, drizzle with lemon juice followed by hazelnut butter and top with reserved coursely chopped nuts. | |
