1/4 cup hazelnuts 1 Tablespoon olive oil 1 Tablespoon butter 1 Tablespoon shallots, chopped 1 pound brussel sprouts 1 Tablespoon fresh lemon juice Salt and fresh ground pepper to taste
Preheat oven to 350 degrees F. Place hazelnuts on a baking sheet and bake for 15 minutes. Remove nuts from oven and cover baking sheet with a clean dish towel and let set for 10 minutes. Rub nuts together in the towel, or in your hands to remove skins. Chop the nuts coarsely. Heat a large heavy skillet over medium-high heat. Add oil and butter. Add shallots and cook for 1 minute. Add brussel sprouts and let cook until browned on one side; then turn and brown on other side. Add about 1/8 cup water, cover partially and let cook until brussel sprouts are tender. Add lemon juice and season with salt and pepper. Mix in nuts and serve.