准备

Make the butter

• 将烤箱加热到400°F。将榛子放在一个小的有框烤盘上。在烤箱中烤，直到它们变成深金棕色（皮肤将显然分裂）为5至6分钟。将螺母包裹在干净的厨房毛巾中，冷却几分钟，然后将皮肤擦掉，然后在厨房毛巾中摩擦螺母，同时保持温暖。不必担心脱下所有皮肤。
• 让坚果冷却约10分钟。在小食品加工机中切碎1/4杯坚果。坚果应该是非常细的，但不要太多，以至于它们变成坚果黄油。粗切碎剩余的坚果，放在一边装饰。
• 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.

煮布鲁塞尔新芽

• 在一个12英寸的锅热油介质高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.
• 将豆芽转移到温暖的菜肴中，并用预留的榛子装饰。

提前提示

您可以在烹饪前几个小时修剪和四分之一的布鲁塞尔芽。黄油可以提前2天制作和冷藏（紧密包裹）。将额外的坚果存储在室温下以装饰。