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3 T. Butter
2-21/2 lbs Brussels sprouts
1/2 c. hazel nuts–crushed
1 cup broth
2 onions (I used shallots)
1/3 c. heavy cream

Prep sprouts by pulling off the three or four outer dark green leaves, then wash the sprouts
Cut the stem down
Blanch slightly and plunge into cold water. Drain and place in a bowl.

Melt 1 T. butter in large skillet
Add muts and stir until golden brown; remove them to a small bowl
Melt 1 T. butter and add sprouts and cook for 2 minutes
Add broth, cover and simmer 8 minutes; then uncover and simmer until all broth evaporates (about 5+ minutes)

Push sprouts aside in the skillet and melt remaining 1 t. butter; add onions and cook until soft.
add cream and simmer 5 minutes and slowly move sprouts into the cream and and onions.
toss in the hazel nuts. Serve warm

Loved this one!