Brussels Sprout Hash with Caramelized Shallots
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
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 8
veg
side dish
vegetables
saute
fall
thanksgiving
brussel sprouts
american thanksgiving
tgveg
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup water
- 4 teaspoons sugar
- 2 tablespoons apple cider vinegar
- black pepper
- 3 tablespoons extra-virgin olive oil
- 6 tablespoons butter (3/4 stick) divided
- 1/2 pound shallots thinly sliced
- coarse kosher salt
- 1 1/2 brussels sprouts trimmed
- Carbohydrate 6.63039176000274 g
- Cholesterol 22.8773437598108 mg
- Fat 13.7325554745972 g
- Fiber 0.138687498301268 g
- Protein 0.920964640663787 g
- Saturated Fat 6.20035629775088 g
- Serving Size 1 1 Serving (84g)
- Sodium 502.690567802035 mg
- Sugar 6.49170426170147 g
- Trans Fat 0.846110170165669 g
- Calories 150 calories
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.
