4 lbs. fresh Brussels sprouts, ends trimmed
2 1/2 tbsp. chopped fresh thyme or 2 tsp. dried
Salt and pepper
3/4 c. (1 1/2 sticks) unsalted butter
1 c. hazelnuts
1 tbsp. salt
1 tbsp. olive oil

Preheat oven to 325 F. Place hazelnuts on cookie sheet and toast until brown, about 15 minutes. Wrap warm hazelnuts in dish towel and rub together to loosen skins. Unwrap and cool. Finely chop. (Can be prepared four days ahead. Store in airtight container.)

Bring large pot of water to boil. Add salt and oil. Add Brussels sprouts and boil uncovered until bright green and crisp tender, stirring occasionally, about 10 minutes. Drain. Transfer to bowl of cold water. Drain thoroughly and cool. (Can be prepared up to one day ahead.) Cover and refrigerate.

Melt butter in heavy large skillet over high heat until golden brown. Add Brussels sprouts and thyme and stir until heated through. Season with salt and pepper. Transfer to serving bowl. Add hazelnuts and toss gently.