1/4 cup whole hazelnuts (skins intact)
4 tablespoons olive oil
2 tabelspoons Mossop's Field & Tawari honey
1 tablespoon butter
3/4 teaspoon salt
500g Brussels sprouts (trimmed and halved)
1 grapefruit (scrubbed)
Salt and pepper to taste
1. Set the oven at 350 degrees. Have on hand a small baking dish.
2. In the baking dish, spread the hazelnuts and toast for 8 minutes or until the skins split. Tip them into a clean kitchen towel and wrap them up. Vigorously rub the hazelnuts against each other through the towel to remove the skins. Don’t worry if they don’t all come off. Leave the oven on.
3. In a small bowl, whisk together 1 teaspoon of the olive oil and 1 teaspoon of the honey. Add the nuts and a pinch of salt. Toss to coat them all over. Return the nuts to the baking dish and continue toasting for 12 to 15 minutes or until they are light brown. Turn the pan of hot hazelnuts onto a cutting board; cool and chop coarsely.
4. In a large skillet over medium-high heat, heat the remaining 3 teaspoons olive oil. Add the butter. When it melts, add the Brussels sprouts. Cook, stirring often, for 8 to 10 minutes, or until they turn a vibrant green, with browned bits. Lower the heat and drizzle with the remaining 5 teaspoons of honey. Using a Microplane, grate the grapefruit rind into the pan. Add salt and pepper, stir well, and transfer to a serving dish. Sprinkle with hazelnuts