Ready in 25 minutes
Recipe from Epicurious: http://www.epicurious.com/recipes/food/views/brussels-sprout-hash-with-caramelized-shallots-240411
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."
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.
Kpow123 1y agoTurned out perfect! We will make again. Super easy!
MRADT 2y agoI used a bit too much butter and they seem a bit slimy but very tasty! I'll remember this for Thanksgiving.
Astancilwomack 3y agoOh and I also brined them in salt water for an hour or so before cooking. It makes them super tender!
cynlor 4y 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 4y agoAwesome. I added walnuts for a crunch factor.
Otterpond 5y 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 5y ago
deeder5 5y ago[I posted this recipe.]