Brussels Sprouts with Pickled Shallots and Hazelnuts

Brussels Sprouts with Pickled Shallots and Hazelnuts

Brussels Sprouts with Pickled Shallots and Hazelnuts

 make at your home, 

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.

INGREDIENTS Brussels Sprouts with Pickled Shallots and Hazelnuts

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

DIRECTIONS Brussels Sprouts with Pickled Shallots and Hazelnuts

Combine 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. 

Preheat 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. 

Melt 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. 

Serve Brussels sprouts topped with pickled shallots and hazelnuts.