Brussels Sprouts with Pickled Shallots and Hazelnuts

WORKING TIME 25 minutes TOTAL TIME 2 hours, 45 minutes MAKES 6 servings 1/4 cup red wine vinegar

2 tablespoons sugar 2 sprigs thyme, plus

1 tablespoon leaves 3 shallots (2 thinly sliced and 1 chopped), divided 6 tablespoons olive oil, divided

2 pounds Brussels sprouts,

halved

1 garlic clove, chopped

Kosher salt and freshly ground

black pepper

1 tablespoon unsalted butter

1/2 cup toasted hazelnuts 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 saucepan 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.