INGREDIENTS

• 2 oz red wine vinegar
• 1 oz honey
• 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
• 4 oz toasted hazelnuts

DIRECTIONS

Combine vinegar, sugar, thyme sprigs, and 2 oz 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.

Notes

ref: Country Living