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
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.
2015christmas 4m agoAbsolutely love this recipe! Very easy and excellent side dish
Fergcx1 4m agoThis was de-lish! I reduced the butter by 2 TBSP and the oil by about 1.5tbsp. I put half the sugar and vinegar and only needed about a half cup of water to cook the sprouts. They turned out great and I will be making these again.
Kpow123 2y 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 4y 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 6y 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 6y ago
deeder5 6y ago[I posted this recipe.]