Brussels Sprout Hash

Brussels Sprouts With Caramelized Shallots

INGREDIENTS

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

• 1/2 pound shallots, thinly sliced

• 2 tablespoons apple cider vinegar

• 4 teaspoons sugar

• 1 1/2 pound brussels sprouts, trimmed

• 3 tablespoons extra-virgin olive oil

• 1 cup water

• Coarse kosher salt

• Pepper

RECIPE

1. Melt 3 tablespoons of butter in a medium skillet over medium heat.

2. Add thinly sliced shallots & sprinkle with coarse kosher salt & pepper.

3. Sauté until shallots are soft & golden (~10 minutes).

4. Add vinegar & sugar. Stir until brown & glazed (~3 minutes).

5. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices.

6. Heat oil in large skillet over medium-high heat.

7. Add sprouts & sprinkle with salt & pepper. Sauté until brown at edges (~6 minutes).

8. Add 1 cup of water & 3 tablespoons of butter. Sauté until most of the water evaporates & sprouts are tender but still bright green (~3 minutes).

9. Add shallots to the skillet with the brussels sprouts. Season with salt & pepper.