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!
Feed your dear ones with this delicious and nourishing baked pumpkin for dinner ...
Prepare this delicious Brussels Sprouts Gratin for the whole family on Christmas...
This hearty beetroot with feta cheese and walnuts will have the entire family ru...
This vegetable stew is a warm dish paired with crispy fried tofu cubes and delic...
These healthy muffins would be a real treat to enjoy at Christmas meal! The thym...
Grilled corn on the cob is definitely something to get fired up about. An excell...
Step by step recipes
1157 recipes