Brussel Sprout Hash with Carmelized Shallots

Brussel Sprout Hash with Carmelized Shallots

This side dish was introduced to us at a Thanksgiving meal prepared by our daughter, Pam, who has developed into an excellent cook. Happy Thanksgiving, Pam and Mike!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

Servings

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

Nutrition Information:

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