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Brussels Sprout Hash With Caramelized Shallots

Brussels Sprout Hash With Caramelized Shallots
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  • 3 tablespoons
    butter, divided
  • 3/4 pounds
    shallots, thinly sliced
  • 2 tablespoons
    apple cider vinegar
  • 4 teaspoons
  • 1 1/2 pounds
    brussels sprouts, trimmed
  • 1/4-1/2 cup
    coarse kosher salt
    freshly ground black pepper
    olive oil
  1. Halve Brussels sprouts lengthwise. Cut lengthwise into thin slices. Set aside.
  2. Melt 2 tbsp. butter in large skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Scrape onto a plate and reserve. Wipe out skillet carefully with a paper towel.
  3. Place skillet back over burner. Increase heat to medium-high. Add enough olive oil to lightly coat the bottom. Add sprouts; sprinkle with salt and pepper. Sauté until brown at the edges, about 6 minutes. Add 1/4 cup water and 1 tbsp. butter. Sauté until the water evaporates and sprouts are tender, adding more water if necessary. Add shallots. Season to taste with salt and pepper.

Adapted from Bon Appetit Magazine

Nutritional Information

Makes: 8 servings
  • Calories115
  • Carbohydrates16.9
    • Dietary fiber3.2 g
  • Cholesterol11 mg
  • Fat4.7 g
    • Saturated fat2.8 g
  • Sodium94 mg
  • Protein4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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