Brussels Sprout Hash with Caramelized Shallots
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
  1. Melt 3 tablespoons butter in medium skillet over medium heat.
  2. Add shallots; sprinkle with coarse kosher salt and pepper.
  3. Sauté until soft and golden, about 10 minutes.
  4. Add vinegar and sugar.
  5. Stir until brown and glazed, about 3 minutes.
  6. Halve brussels sprouts lengthwise.
  7. Cut lengthwise into thin (1/8-inch) slices.
  8. Heat oil in large skillet over medium-high heat.
  9. Add sprouts; sprinkle with salt and pepper.
  10. Sauté until brown at edges, 6 minutes.
  11. Add 1 cup water and 3 tablespoons butter.
  12. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
  13. 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!