Brussels Sprouts Hash With Caramelized Shallots Recipes

Steps:

• 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.
• Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Steps:

• Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
• Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams

Steps:

• Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
• Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.

Steps:

• 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.
• Halve brussels sprouts lengthwise.
• Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat.
• Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
• Add 1 cup water and 2 tablespoons oil. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
• Add shallots; season with salt and pepper.

Steps:

• Preheat oven to 400 degrees.
• In a 12 inch ovenproof skillet melt the butter.
• Add the shallots and sugar, tossing to coat.
• Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
• Add the vinegar, salt and pepper and toss well.
• Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
• Season to taste, sprinkle with parsley and serve.

Steps:

• INA'S CARAMELIZED SHALLOTS (~1 CUP):.
• Preheat oven to 400 degrees F.
• In a 12-inch ovenproof skillet, melt the butter over medium heat.
• Add the shallots and sugar, tossing to coat.
• Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
• Add the vinegar, salt and pepper. Toss well.
• Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
• If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
• TOPPING:.
• In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
• Set aside until Step 19.
• GRATIN:.
• Preheat oven to 375 degrees F.
• Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
• Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
• In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
• Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
• Transfer the mixture to the prepared fry pan and smooth the top.
• Sprinkle the bread crumb topping mixture evenly on top.
• Bake until the bread crumbs are golden brown, about 35 minutes.
• Let the gratin rest for 15 minutes before serving.

Steps:

• 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.
• Halve brussels sprouts lengthwise.
• Cut lengthwise into thin (1/8-inch) slices.
• Heat oil in large skillet over medium-high heat.
• Add sprouts; sprinkle with salt and pepper.
• Sauté until brown at edges, 6 minutes.
• Add 1 cup water and 3 tablespoons butter.
• Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
• Add shallots; season with salt and pepper.

Steps:

• Melt 3 Tablespoons butter in medium skillet over medium heat. Add shallots;sprinkle with coarse kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussel sprouts lengthwise. Cut lengthwise into thin (1/8")slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1 cup water and 3 Tablespoons butter. Saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Steps:

• Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
• Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.