Brussels Sprouts with Pickled Shallots and Hazelnuts

It's rich, hearty, and decadent.

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.

Yields: 6
Total Time: 2 hours 45 mins


  • 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


  • 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. 
Brussels Sprouts with Pickled Shallots and Hazelnuts



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Brussels Sprouts with Pickled Shallots and Hazelnuts
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