Brussels Sprouts in Hazelnut Butter

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.'}

📊 Nutrition Facts

Per serving (4 servings total)