I know I know... I've gotten behind on blogging again. With Spring Break coming up next week, I'm hoping to catch back up!
My family never really ate brussels spouts growing up; I assumed they were terrible based on the way I heard people talking about them. But recently, several of my friends started roasting them as a side dish for big dinners, and I have to say they're amazing! I'll have to find a good recipe for simple roasted brussels sprouts to post soon. Kent found the recipe below on Epicurious, but it was originally published in Bon Apetite. We cooked this last week as a side for Stuffed Eggplant, and OH MY GOODNESS it was so amazing! I promise that if you like brussels spouts even a little bit, you'll love this recipe. It's pretty buttery, so we talked about cutting some of the butter out and substituting olive oil. This is a great side dish for any meal!
Brussels Sprout Hash with Caramelized Shallots
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
PreparationMelt 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.
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
1 day ago