Brussels Sprout Hash with Caramelized Shallots

Ingredients for Brussels Sprout Hash with Caramelized Shallots

• 6 tablespoons (3/4 stick) butter, divided

• 230g shallots, thinly sliced

• Coarse kosher salt

• 2 tablespoons apple cider vinegar

• 4 teaspoons sugar

• 675g brussels sprouts, trimmed

• 45ml extra-virgin olive oil

• 240ml water

How to make Brussels Sprout Hash with Caramelized Shallots

Melt 45ml 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.

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 240ml water and 45ml butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.