Brussel Sprout Hash and Carmelized Shallots

Brussel Sprout Hash and Carmelized Shallots

This is an excellent side dish if you would like to serve something a little out of the ordinary.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

6

Servings

1 1/2
pounds brussel sprouts, trimmed
1/2
pound shallots, thinly sliced
6
tablespoons butter, divided
2
tablespoons apple cider vinegar
4
teaspoons sugar
3
tablespoons extra virgin olive oil
1
cup water
Kosher salt
  1. Trim brussel sprouts and cut in half lengthwise; then cut into 1/8" slices. Clean and thinly slice shallots. Melt 3 T butter in medium skillet over medium heat. Add shallots and sprinkle with Kosher salt and pepper. Saute about 10 min. until soft and golden. Add vinegar and sugar, stirring about 3 min. until brown and glazed. Heat oil in large skillet over medium high heat. Add sprouts, sprinkle with salt and pepper and saute about 6 min. until brown at edges. Add 1 c water and saute about 3 min. until most of the water evaporates and sprouts are tender, but still green. Add shallots and season with salt and pepper. Enjoy!
  2. Recipe from Pam Forsythe
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.