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Brus­sels Sprouts with Pick­led Shal­lots and Hazel­nuts

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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,


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.

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