Brussels Sprout & Pearl Onion Hash with Burnt Almonds

1. Toast Almonds

Preheat the oven to 425°F. Heat the extra-virgin olive oil in a skillet over medium heat. Add the whole almonds and toast them for about five minutes until deeply browned and fragrant. Use a slotted spoon to transfer them to a plate lined with a paper towel.

2. Cook Brussels Sprouts

In the same skillet, melt the unsalted butter with the remaining olive oil. Add the trimmed and halved Brussels sprouts and cook undisturbed over medium-high heat for about five minutes to develop a caramelized crust.

3. Add Pearl Onions and Season

Add the blanched and peeled pearl onions and fresh thyme to the skillet. Season with kosher salt and freshly ground black pepper. Stir and cook for about two minutes to combine the flavors.

4. Bake Hash

Carefully transfer the skillet to the preheated oven and bake the hash for 15 minutes until the vegetables are tender and the flavors meld.

5. Finish with Parsley and Lemon Juice

Remove the skillet from the oven and stir in the finely chopped fresh parsley and fresh lemon juice. Scatter the burnt almonds over the top before serving.