HAZELNUT HERB BUTTER:

Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil, add hazelnuts, and roast for 5-6 minutes, until deeply golden brown.

Wrap warm nuts in a kitchen towel and let sit for a few minutes.

Rub nuts together, while they're still inside the towel and warm, to remove skins.

Let nuts cool, then add 1/4 cup of the nuts to a food processor. Pulse until nuts are finely ground.

Roughly chop remaining hazelnuts and set aside.

To a small mixing bowl, add butter, lemon zest, thyme, hone, salt and pepper, and finely ground hazelnuts. Use a rubber spatula to combine well, then set aside.

BRUSSELS SPROUTS

Add olive oil to a large skillet (with a lid) and heat over MEDIUM heat.

Add brussels sprouts and saute, stirring occasionally, for 15 minutes, or until sprouts are golden brown. Sprouts will still feel firm, but won't look raw.

Add sliced shallots the last 5 minutes of cooking.

Season with salt and pepper, then add chicken stock and cover skillet.

Cook, covered, about 2 minutes.

Uncover skillet and raise heat level to MED-HIGH. Cook until most of the remaining liquid is gone, just about 1 minute.

Remove skillet from heat and add hazelnut herb butter in rounded spoonfuls, stirring to coat all sprouts with the butter.

Taste and add salt and pepper if desired.

Garnish with roughly chopped hazelnuts, extra lemon zest, and minced parsley.