• Call Us: (561) 413-5843
  • Home
  • About
  • Membership
    • Benefits at a Glance
    • Spa Member Benefits
    • Vendor Member Benefits
    • Spa Member List
    • Vendor Member List
  • THE SOURCE
    • EDUCATION
    • Advance Business Training
  • News
    • The Scoop
    • Industry News
    • Press Release
  • Events
    • Upcoming Events
    • Past Events
  • Wellness
  • Join
  • Login
  • Members Only Area
    • Member Directory
    • Business Information
    • Spa Modality Training
    • State Law Information
    • Spa Certification
    • Career Opportunities
  • Home
  • About
  • Membership
    • Benefits at a Glance
    • Spa Member Benefits
    • Vendor Member Benefits
    • Spa Member List
    • Vendor Member List
  • THE SOURCE
    • EDUCATION
    • Advance Business Training
  • News
    • The Scoop
    • Industry News
    • Press Release
  • Events
    • Upcoming Events
    • Past Events
  • Wellness
  • Join
  • Login
  • Members Only Area
    • Member Directory
    • Business Information
    • Spa Modality Training
    • State Law Information
    • Spa Certification
    • Career Opportunities

FSA Foodies – December 2019

  • On December 9, 2019

Brussels Sprouts with Pickled Shallots and Hazelnuts

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:

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:

  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.

Yields: 6

Total Time: 2 hours 45 minutes

 

The Grass is Greener - December 2019

December 2019 The Scoop

Next thumb
Scroll
Contact Us
Florida Spa Association
Phone: (561) 413-5843
Email: Info@FloridaSpaAssociation.com
Follow Us!
Menu
  • Join
  • Advertise
  • Privacy Policy
  • Contact
Review Biz
Like Us On Facebook!
Florida Spa Association
@2018 Florida Spa Association - All rights reserved | Site managed by SAVINO design studio