1-¾ Pounds Brussels sprouts (approx. 6 cups) (trimmed and quartered)
1 Teaspoon lemon juice
Roasting Brussels Sprouts
Preheat oven to 400°F.
Making Hazelnut Butter
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.
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.
Finely chop ¼ cup of the nuts in a food processor. The final product will be fine like cornmeal. Reserve the remaining nuts for garnish.
Mix the finely chopped nuts with butter, lemon zest, thyme, honey and salt.
Place roasted Brussels sprouts in serving dish, drizzle with lemon juice followed by hazelnut butter and top with reserved coursely chopped nuts.