Adapted from Fine Cooking
1/3 cup hazelnuts (about 1 oz.)
4 Tbs unsalted butter, softened
2 tsp finely grated lemon zest
1-1/2 tsp lightly chopped fresh thyme
1/2 tsp honey
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)
1/2 cup lower-salt chicken broth
Pre-heat oven to 400°F. Place hazelnuts on a baking sheet and roast in the oven until they are a golden brown color and fragrant (5-6 mins). Remove nuts from oven and wrap in a clean kitchen towel. Allow to cool for a couple of minutes before rubbing the warm nuts together in the kitchen towel to remove the skins.
Set nuts aside and allow to cool for 10 minutes. Place 1/4 cup of the cooled nuts in a food processor and process until finely chopped. Coarsely chop the remaining whole nuts and set aside to be used for garnish.
In a small bowl, thouroughly combine processed nuts, butter, lemon zest, thyme, honey, and 1/4 tsp of salt. Set aside or refrigerate.
Place a 12 inch skillet over medium high heat and poor oil into pan. Place brussels sprouts in hot oil with 1-1/2 tsp salt and stir. Reduce heat to medium and cook brussels sprouts fro 15- 18 minutes. Stir occasionally until sprouts begin to brown and then increase the frequency of stirring so that sprouts become golden brown on all sides.
Poor broth into pan and immediately cover. Cook for 2 mins until broth has reduced by a few tablespoons. Uncover pan and raise heat to high. Allow most of the remaining liquid to boil off. This should take 1-2 minutes. Remove pan from heat and spoon in the hazelnut butter. Toss well to coat and salt to taste. Place warm brussels sprouts in a serving dish and garnish with remaining hazelnuts.