Original recipe by Anna Rossi @annarossiofficial
3 lbs Brussels sprouts, trimmed and halved lengthwise
4 oz brown butter
Kosher salt, to taste
4 oz Emmental cheese, shredded
⅓ cup hazelnuts, toasted & coarsely chopped
2 Tbs Saba or balsamic glaze
In a large saute pan over medium heat, start by combining 2 ounces brown butter with the Brussels sprouts in two batches, depending on the size of your pan. Tip:The Brussesl sprouts will quickly wick up the butter, so be prepared to add more brown butter as the pan begins to dry out.
Roast in the pan until the cut side of the Brussels sprouts are a beautiful amber color and have caramelized.
Add a pinch of salt, toss the Brussels sprouts a few times in the pan to warm on all sides and transfer to a serving dish.
Sprinkle with Emmental cheese, toasted hazelnuts and a final drizzle of balsamic glaze just before serving.