Brussels Sprout Hash with Caramelized Shallots
A savory side dish featuring thinly sliced brussels sprouts sautéed until tender-crisp and tossed with golden caramelized shallots in a buttery glaze. The combination of apple cider vinegar and sugar adds a perfect sweet-tangy balance.
Ingredients
- •6 tablespoons butter
- •½ pound shallots
- •1 to taste coarse kosher salt
- •2 tablespoons apple cider vinegar
- •4 teaspoons sugar
- •1½ pounds brussels sprouts
- •3 tablespoons extra-virgin olive oil
- •1 cup water
Cooking Instructions
- 1.
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.
13 min
- 2.
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.
9 min
