Side Dishescountryliving5.0
Brussels Sprouts with Pickled Shallots and Hazelnuts
Looking for a wow-worthy side dish for Thanksgiving or Christmas? Our Brussels Sprouts with Pickled Shallots and Hazelnuts will astound your guests and keep them coming back for more—here's how to make it!
👥 6 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 25 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pan
- ●oven
📝 Preparation Steps
1
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.
2
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.
3
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.
4
Serve Brussels sprouts topped with pickled shallots and hazelnuts.
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