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:
- 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.
Yields: 6
Total Time: 2 hours 45 minutes
