Brussels Sprouts with Hazelnut Brown Butter, Lemon and Cranberries

Crisp Brussels sprouts in nutty hazelnut brown butter with lemon and cranberries. The sprouts can be blanched the day before, so on the feast day they only need a quick fry.

By yumbelo · 6 servings · 40 minutes

Ingredients

• 1200 g Brussels sprouts
• 150 ml Water
• 60 g Butter
• 80 g Hazelnuts, sliced
• 2 tbsp Cooking oil
• 1 tbsp Honey
• 1 pc Organic lemon, zest and juice
• 100 g Cranberries from a jar
• 2 pc Thyme sprigs
• pinch Nutmeg, freshly grated
• Salt to taste
• Pepper to taste

Method

1. Trim the Brussels sprouts, cut a cross into the stem end and remove any wilted outer leaves.
2. Bring the water to a boil in a large pot with a pinch of salt, blanch the Brussels sprouts for about 6 minutes until they are just tender, then plunge them into ice water.
3. Pat the drained Brussels sprouts completely dry; for preparing ahead the day before, refrigerate them covered in a bowl.
4. Toast the hazelnuts without fat in a large pan over medium heat until golden brown, then set them aside on a plate.
5. Heat the cooking oil in the same pan and fry the Brussels sprouts for 5 to 7 minutes until they take on color at the edges.
6. Add the butter, thyme sprigs and honey, let the butter brown briefly while turning the Brussels sprouts.
7. Season with lemon zest, a little lemon juice, nutmeg, salt and pepper.
8. Sprinkle the Brussels sprouts with the toasted hazelnuts and serve with the cranberries.