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Brussels Sprouts with Toasted Hazelnut Butter

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Serves 6 to 8

The lemon zest in the butter adds loads of bright flavor to the nutty sprouts. Suffice it to say, this delicious dish trumps the old one.

For more side side dish recipes visit The Guide to Thanksgiving Dinner.

For the butter
  • 1/3 cup hazelnuts (about 1 oz.)
  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 2 tsp. finely grated lemon zest
  • 1-1/2 tsp. lightly chopped fresh thyme
  • 1/2 tsp. honey
  • Kosher salt
For the brussels sprouts
  • 1/4 cup extra-virgin olive oil
  • 1-3/4 lb. Brussels sprouts, trimmed and quartered or cut into 6 wedges if very large (about 6 cups)
  • Kosher salt
  • 1/2 cup lower-salt chicken broth
Make the butter

Heat the oven to 400°F. Put the hazelnuts on a small rimmed baking sheet. Roast in the oven until they are a deep golden-brown (the skins will be visibly splitting), 5 to 6 minutes. Wrap the nuts in a clean kitchen towel, cool for a couple of minutes, and then take the skins off by rubbing the nuts together in the kitchen towel while still warm. Don’t worry about getting all of the skins off.

Let the nuts cool for about 10 minutes. Finely chop 1/4 cup of the nuts in a small food processor. The nuts should be very finely ground, but not so much that they turn into nut butter. Coarsely chop the remaining nuts and set aside for a garnish.

Put the finely chopped nuts, butter, lemon zest, thyme, honey, and 1/4 tsp. salt in a small bowl and mix with a spatula until well combined. Set aside or refrigerate if not using right away.

Cook the brussels sprouts

Heat the oil in a 12-inch skillet over medium high heat. Add the Brussels sprouts and 1-1/2 tsp. salt and stir well. Reduce the heat to medium and cook, stirring occasionally and then more frequently as the sprouts begin to brown, until all of the sprouts are golden-brown on most sides and have lost their raw color (they will still feel firm), 15 to 18 minutes.

Add the broth and immediately cover the pan. Cook until the broth has reduced to a few tablespoons, about 2 minutes. Uncover, raise the heat to high, and boil off most of the remaining liquid, 1 to 2 minutes. Take the pan off the heat and add the hazelnut butter in spoonfuls; toss well. Season to taste with salt.

Transfer the sprouts to a warm serving dish and garnish with the reserved hazelnuts.

Make Ahead Tips

You can trim and quarter the Brussels sprouts several hours before cooking. The butter can be made and refrigerated (tightly wrapped) 2 days ahead. Store the extra nuts for garnish at room temperature.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): fat g 16; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 5; Protein (g): protein g 4; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 270; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 4;

Photo: Scott Phillips

My family loves these brussels sprouts. I've substituted orange zest for the lemon and it is just as good.

My favorite dish on the table hands down. I loved this! I plan to make it again and again. Made the hazelnut butter up the day before so putting it together right before mealtime was a snap. If you like Brussels sprouts, then you must make this dish.

OMG!!! This dish was a HUGE hit at Thanksgiving this year!! Thought it would be difficult... NO WAY!! So easy to make. And as far as leftovers... there were none! This recipe is a definite keeper!

I made this recipe the other night for my husband who HATES brussels sprouts. He loves them now! This was really good and easy too. I omitted the hazelnuts as I didn't have any. The sprouts were delish anyway. Thanks, Fine Cooking, for the recipe.

This recipe is fantastic. I made a triple batch for thanksgiving dinner for 20. People raved about it, and there wasn't one leaf left!

I made these brussel sprouts and added a little apple juice to the butter sauce. They were awesome!

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