Ready in 45 minutes
Thinly sliced brussels sprouts are saut?ed with shallots in this comforting hash. I served this for Thanksgiving and was asked to double recipe for next year; This no doubt is staying on our holiday menu
"I'm a huge Brussels sprout fan and will be trying this one. You seldom see Brussels sprout recipes that really celebrate the vegetable for its natural goodness."- Otterpond
86 people want to try | 97 have favorited
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. saute until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
MRADT 5 months agoI used a bit too much butter and they seem a bit slimy but very tasty! I'll remember this for Thanksgiving.
Astancilwomack 2 years agoOh and I also brined them in salt water for an hour or so before cooking. It makes them super tender!
cynlor 2 years agoA nice twist for serving brussels sprouts! i used home made chicken stock instead of the cup of water and used crumbled bacon for garnish.
sirreddog 2 years agoAwesome. I added walnuts for a crunch factor.
Otterpond 4 years agoI'm a huge Brussels sprout fan and will be trying this one. You seldom see Brussels sprout recipes that really celebrate the vegetable for its natural goodness.
deeder5 4 years ago
deeder5 4 years ago[I posted this recipe.]