Brussels Sprouts with Pickled Shallots and Hazelnuts

Name: Brussels Sprouts with Pickled Shallots and Hazelnuts
Prep time: 25 min
Total time: 2 h 45 min
Yield: 6 serving(s)
Ingredients: 1/4 c. red wine vinegar; 2 tbsp. sugar; 2 sprigs thyme, plus 1 tablespoon leaves; 3 shallots (2 thinly sliced and 1 chopped), divided; 6 tbsp. olive oil, divided; 2 lb. Brussels sprouts, halved; 1 garlic clove, chopped; Kosher salt and freshly ground black pepper; 1 tbsp. unsalted butter; 1/2 c. toasted hazelnuts

It's rich, hearty, and decadent.

By Sunny JinPublished: Oct 29, 2019

3 Ratings

Jump to recipe

brussels sprouts with pickled shallots and hazelnuts

Brian Woodcock

Yields:

6 serving(s)

Prep Time:

25 mins

Total Time:

2 hrs 45 mins

Fresh thyme and toasted hazelnuts come together for a side dish that's as texture-filled and vibrant as it is delicious. It's the perfect addition to any Thanksgiving or Christmas dinner table.

Advertisement - Continue Reading Below

Ingredients

1/4 cup red wine vinegar
2 Tbsp. sugar
2 sprigs thyme, plus 1 tablespoon leaves
3 shallots (2 thinly sliced and 1 chopped), divided
6 Tbsp. olive oil, divided
2 lb. Brussels sprouts, halved
1 garlic clove, chopped
Kosher salt and freshly ground black pepper
1 Tbsp. unsalted butter
1/2 cup toasted hazelnuts

Directions

1. Step 1Combine vinegar, sugar, thyme sprigs, and 1/4 cup water in a small saucepan. Bring to a boil. Remove from heat and let sit 5 minutes. Combine sliced shallots and 3 tablespoons oil in a bowl. Pour hot vinegar mixture over shallots and let sit at room temperature 2 hours or refrigerate up to 48 hours. Drain; discard thyme.
2. Step 2Preheat oven to 425°F. Toss together Brussels sprouts, garlic, chopped shallot, and remaining 3 tablespoons oil in a roasting pan. Season with salt and pepper. Roast until Brussels sprouts begin to brown, 12 to 15 minutes.
3. Step 3Melt butter in a small sauce-pan over medium heat. Cook, stirring occasionally, until light golden brown, 1 to 2 minutes. Add hazelnuts and toss to coat. Season with salt.
4. Step 4Serve Brussels sprouts topped with pickled shallots and hazelnuts.