+ Add All Brussels Sprouts with Caramelized Shallots Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Brussels Sprouts with Caramelized Shallots
Rate this Recipe
Serves 8 - 10
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
6 tablespoons butter, divided
1/2 pound shallots, thinly sliced
Kosher salt
Black pepper
4 teaspoons sugar
2 tablespoons apple cider vinegar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Directions:
Melt 3 tablespoons butter in a medium skillet set over medium heat. Add shallots, and season with salt and black pepper. Sauté shallots for about 10 minutes, until golden and soft. Add sugar and vinegar; stir and cook for 3 minutes more, until browned and glazed. Set shallots aside.
Halve brussels sprouts lengthwise. Heat oil in a large skillet that is set over medium-high heat. Add brussels sprouts; season with salt and black pepper. Sauté brussels sprouts for about 6 minutes, until browned at edges. Add remaining 3 tablespoons butter and 1 cup water; sauté for about 3 minutes, until most of the water evaporates and sprouts are still bright green but tender. Add shallots; season with salt and Perfect Prime Rib Roast black pepper.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Brussels Sprouts with Caramelized Shallots
Serves 8 - 10
Ingredients:
6 tablespoons butter, divided
1/2 pound shallots, thinly sliced
Kosher salt
Black pepper
4 teaspoons sugar
2 tablespoons apple cider vinegar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Directions:
Melt 3 tablespoons butter in a medium skillet set over medium heat. Add shallots, and season with salt and black pepper. Sauté shallots for about 10 minutes, until golden and soft. Add sugar and vinegar; stir and cook for 3 minutes more, until browned and glazed. Set shallots aside.
Halve brussels sprouts lengthwise. Heat oil in a large skillet that is set over medium-high heat. Add brussels sprouts; season with salt and black pepper. Sauté brussels sprouts for about 6 minutes, until browned at edges. Add remaining 3 tablespoons butter and 1 cup water; sauté for about 3 minutes, until most of the water evaporates and sprouts are still bright green but tender. Add shallots; season with salt and Perfect Prime Rib Roast black pepper.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
