5.0
(3)
Your folders
Your folders
Export 7 ingredients for grocery delivery
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.
Your folders
cooking.nytimes.com
4.0
(264)
Your folders
tasteofhome.com
10 minutes
Your folders
cooking.nytimes.com
4.0
(889)
Your folders
allrecipes.com
4.7
(21)
20 minutes
Your folders
downshiftology.com
5.0
(7)
45 minutes
Your folders
downshiftology.com
Your folders
panningtheglobe.com
5.0
(3)
15 minutes
Your folders
myrecipes.com
3.0
(5)
Your folders
seriouseats.com
5.0
(4)
Your folders
seriouseats.com
Your folders
epicurious.com
40
Your folders
countrylivinginacariboovalley.com
4.6
(115)
10 minutes
Your folders
ottolenghi.co.uk
Your folders
southernliving.com
4.0
(1)
Your folders
greenhealthycooking.com
Your folders
itsavegworldafterall.com
5.0
(3)
5 minutes
Your folders
cooking.nytimes.com
4.0
(591)
Your folders
foodandwine.com
Your folders
bonappetit.com
4.7
(38)