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.
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