BROWNED BRUSSEL SPROUTS WITH HAZELNUTS & LEMON
½ cup hazelnuts Kosher salt
2 Tbs. olive oil
2-4 Tbs. fresh lemon juice
2 Tbs. butter
Freshly ground black pepper
2 lbs. Brussels sprouts, trimmed & quartered
Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skin are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don’t mind staining); let steam for at least 5 minutes. Vigorously rub nuts against one another in the towel to scrape off skins. Chop the nuts coarsely. Heat a skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they’re well browned all over, another 5 to 8 minutes. Add 1/4 cup of water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 tablespoons at a time). Don’t overcook; the sprouts shouldn’t be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.
Yields 4 cups; serves 8. |
