Brussels Sprout Hash with Caramelized Shallots

 Ok here we are, one more vegetable experimentation while Obed was out of town.  I wasn’t kidding when I said I was going to go on a vegetable binge while he was gone, was I?  I was going through some of my old issues of Bon Apetit, looking at recipes I had flagged.  I was looking for something interesting that I knew would be a hard sell to Obed.   This brussels sprouts recipe looked like a good one.  Growing up in a Puerto Rican home I have never eaten brussels sprouts or to be honest seen them in person.  brussels sprouts aren’t usually accompanied with the words yummy or delicious.  I usually hear “ewww” or “I hate them”.  However this recipe intrigued me and I thought I would cut the brussels sprouts some slack and give them a try.

 

 

Brussels Sprout Hash with Caramilized Shallots  (adapted: Bon Apetit – November 2007)

• 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, quartered
• 3 tablespoons extra-virgin olive oil
• 1/2 cup water

Melt 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.

Quarter brussel sprouts length wise. Heat olive oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Serve and top with shallots.