Brussels sprouts are a frequently-maligned mini-cabbage. I think that a lot of the negative attitudes about brussel sprouts comes from people not knowing how to prepare them in appetizing ways. Before I came up with this recipe, my husband was always very insistent on how much he loathed brussel sprouts. He actually asks for seconds from this recipe:
Melt 3 Tbsp. buteer in a medium skillet over medium heat.
Add shallots and sprinkle with coarse kosher salt and pepper. Sauté until soft and golden (this typically takes aout 10 minutes in my pans).
Add the vinegar and sugar and stire until brown and glazed (this typically takes about 3 minutes in my pans).
Brussel Sprout Hash
Halve your brussels sprouts, lengthwise. Cut halves, lengthwise, into thin (approx. ⅛") slices.
Heat the olive oil in a large skillet over medium-high heat. Add hashed sprouts and sprinkle with salt and pepper. Sauté until slightly browned at the edges (usually about six minutes).
Add 1 cup of water and 3 tablespoons of butter. Sauté until most of the water has evaporated and sprouts are tender but still bright green (usually about three minutes).
Add the previously caramelized shallots and season with salt and pepper to taste.
Bonus!
We recently discovered that this recipe marries well with bacon. Not much of a discovery, given that bacon makes just about everything better! This modification requires six, thick-cut slices of bacon (beef or pork doesn't seem to matter - if you choose to use turkey bacon or some other atrocity, please don't tell me about it;)).
The following procedures should be completed prior to or coincident with caramelizing the onions.
Chop bacon into 1" squares and fry until lightly crisped.
Remove the bacon from skillet and allow to dry on a paper or cloth towel.
Top the finished brussels sprouts dish with the (now dried) bacon and mix gently.
- 6 Tbsp. Butter
- ½ lb. shallots, thinly sliced (golden shallots, preferred)
- Coarse kosher salt (fresh-ground, preferred)
- ground pepper (fresh-ground, preferred)
- 2 Tbsp. apple cider vinegar
- 4 tsp. sugar
- 1½ lbs. brussel sprouts trimmed (fresh off the stalk, preferred)
- 3 Tbsp. extra virgin olive oil
- 1 cp. water
Melt 3 Tbsp. buteer in a medium skillet over medium heat.
Add shallots and sprinkle with coarse kosher salt and pepper. Sauté until soft and golden (this typically takes aout 10 minutes in my pans).
Add the vinegar and sugar and stire until brown and glazed (this typically takes about 3 minutes in my pans).
Brussel Sprout Hash
Halve your brussels sprouts, lengthwise. Cut halves, lengthwise, into thin (approx. ⅛") slices.
Heat the olive oil in a large skillet over medium-high heat. Add hashed sprouts and sprinkle with salt and pepper. Sauté until slightly browned at the edges (usually about six minutes).
Add 1 cup of water and 3 tablespoons of butter. Sauté until most of the water has evaporated and sprouts are tender but still bright green (usually about three minutes).
Add the previously caramelized shallots and season with salt and pepper to taste.
Bonus!
We recently discovered that this recipe marries well with bacon. Not much of a discovery, given that bacon makes just about everything better! This modification requires six, thick-cut slices of bacon (beef or pork doesn't seem to matter - if you choose to use turkey bacon or some other atrocity, please don't tell me about it;)).
The following procedures should be completed prior to or coincident with caramelizing the onions.
Chop bacon into 1" squares and fry until lightly crisped.
Remove the bacon from skillet and allow to dry on a paper or cloth towel.
Top the finished brussels sprouts dish with the (now dried) bacon and mix gently.
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