Brussels Sprouts with Pickled Shallots and Hazelnuts

Recipe from Topfood
Brussels Sprouts with Pickled Shallots and Hazelnuts
Cooking time: 2 h. 45 min
Servings 6
Hearty addition to the main course for any occasion. Brussels sprouts cooked according unusual recipe - the best way to surprise your loved ones.


  • Red wine vinegar
  • Sugar
    2 tbsp.
  • Sprigs thyme
    2 pcs.
  • Shallots
    3 pcs.
  • Olive oil, divided
    6 tbsp.
  • Brussels sprouts, halved
    2 lb.
  • Garlic clove, chopped
    1 pcs.
  • Unsalted butter
    1 tbsp.
  • Toasted hazelnuts

Nutrition facts per serving

  • Calories

    316 kcal

  • Protein

    5 g

  • Fat

    4 g

  • Carbohydrates

    8 g


  • Let’s start cooking with preparing sauce for pickled shallot. Mix in a small sauce bowl ¼ cup vinegar, 2 tbs of sugar, thyme, ¼ of pure water. Then move this mix to a pan and let it boil. As soon as sauce boils let brew for couple minutes.

  • Next step is slicing shallot onion and combining it with 3 tbs of olive oil in a bowl.


  • Now gently add boiled sauce to the shallots. Let it at least for two hours in a room. Take away thyme from the shallot after cooling.

  • Continue cooking with heating oven to 425F. Mix in baking sheet washed Brussels sprouts, chopped garlic, chopped shallot and 3 tbs of olive oil. Bake it for 15-17 minutes as soon as Brussels sprouts start browning.

  • Meanwhile, let some butter cook in a small pan until it roasts to light brown. Then pour in hazelnuts and stir it with butter and add salt to taste .

  • After all, combine cooled shallot, baked Brussels sprouts and roasted hazelnuts.

Bon Appetit!

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