Brussels Sprout Hash with Caramelized Shallots - 16.9g Carbs, 3.2g Fiber
From: WebMD Recipe from Foodily.com
By Dana Treat - Adapted from Bon Appetit Magazine
Any article in a food magazine or post out in the blogosphere about
Brussels sprouts will start with some kind of encouragement. "You
may think you don't like Brussels sprouts," they will tell you, "But
let me convince you to change your mind."
I was totally one of those people. I like almost every single vegetable
out there, but didn't like those little cabbages. Because they aren't
really a "go to" vegetable for most people, I actually hadn't really
eaten them that many times. My mom never made them (probably because
she knew we wouldn't eat them), friends never made them, I certainly
never made them. The one time I can recall eating them in recent
memory was at a friend's for Sunday dinner and I really hated the
few bites I was able to choke down. They were whole and undercooked
so chalky texture and foul flavor. I firmly put them in my dislike
category.
Then, for some reason, last year I decided to make them for Thanksgiving.
Maybe it was the article in Bon Appetit, maybe it was the addition of
caramelized shallots, maybe it was the fact that the Brussels sprouts
themselves are thinly sliced instead of whole. I don't know – but I'm
glad I branched out. These are, really truly, delicious. And yes, they
will convert Brussels sprouts haters – they converted my husband and
he really holds on to his food aversions. My brother Michael (one of
those rare individuals who love Brussels sprouts) points out that
anything with a bunch of butter in it tastes good, but I beg to differ.
I made these yesterday to go with Vegetarian Shepherd's Pie and dialed
the amount of butter way down and they were still incredibly tasty.
I made some changes to the original recipe from Bon Appetit magazine.
I cut the amount of butter in half and upped the shallots. I also
changed the method a bit. Be sure to use a big enough pan so that
the sprouts get browned sufficiently. You can use a food processor
to slice the sprouts.
3 Tbsp butter, divided
3/4 lb shallots, thinly sliced
Coarse kosher salt
Freshly ground black pepper
2 Tbsp apple cider vinegar
4 tsp sugar
1 1/2 lb Brussels sprouts, trimmed
Olive oil
1/4 – 1/2 cup water
Halve Brussels sprouts lengthwise. Cut lengthwise into thin slices.
Set aside.
Melt 2 Tbsp. butter in large skillet over medium heat. Add shallots;
sprinkle with coarse kosher salt and pepper. Saute 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.
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. Saute until brown at the edges, about 6 minutes. Add 1/4 cup water
and 1 tbsp. butter. Saute until the water evaporates and sprouts are tender,
adding more water if necessary. Add shallots. Season to taste with salt
and pepper.
Servings: 8
Nutrition per Serving:
115 Calories, 4.7g Fat, 2.8g Saturated Fat, 11mg Cholesterol,
94mg Sodium, 4g Protein, 16.9g Carbs, 3.2g Fiber
