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BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS
Brussels Sprout Hash with Caramelized Shallots
Many people are skeptical about trying Brussels spouts. This recipe will be sure to please even the toughest crowds!
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INGREDIENTS
- Servings: 8-10
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup water
DIRECTIONS
Melt 3 tablespoons butter in medium skillet over medium heat.
Add shallots; sprinkle with coarse kosher salt and pepper.
Sauté 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.
Sauté until brown at edges, 6 minutes.
Add 1 cup water and 3 tablespoons butter.
Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
Add shallots; season with salt and pepper.
RECIPE BACKSTORY
Many people are skeptical about trying Brussels spouts. This recipe will be sure to please even the toughest crowds!
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