Brussels Sprouts with Toasted Hazelnut Butter

Brussels Sprouts with Toasted Hazelnut Butter
Photo by Scott Phillips


  • 1-¾ lb. Brussels sprouts, trimmed and quartered or cut into 6 wedges if very large (about 6 cups)
  • ½ cup lower-salt chicken broth
  • 1-½ tsp. lightly chopped fresh thyme
  • Kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 tsp. finely grated lemon zest
  • Kosher salt
  • + 3 more ingredients
    • 2 oz. (4 Tbs.) unsalted butter, softened
    • ½ tsp. honey
    • 1/3 cup hazelnuts (about 1 oz.)

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 nu...

View full recipe at Fine Cooking


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