Brussels Sprout Hash with Caramelized Shallots

Yvonne Deggelman and I love to talk food, and whenever she recommends a recipe I can’t wait to try it. I remember a hike in Lake Tahoe when we were chattering away about new favorite recipes as we climbed,  and our leader Bill over his shoulder asked “Does this ever stop?”  No Bill, it doesn’t.   This one was published in Bon Appetit in 2007, but I have to admit back then brussels sprout recipes weren’t on my radar screen; they are a vegetable (like cauliflower and beets) that only lately I have learned to appreciate!  She said she couldn’t wait to eat the leftovers (!!)  and so I went right out and bought the ingredients….This has gotten raves on Epicurious for years and I will be making this simple side dish from here on out! Thank you Yvonne!

6 Tbs. (3/4 stick) butter, divided

1/2 pound shallots, thinly sliced

Coarse kosher salt

2 Tbs. apple cider vinegar

4 tsp. sugar

1 1/2 pounds  brussels sprouts, trimmed

3 Tbs. extra-virgin olive oil

1 cup water

Melt 3 Tbs. butter in a medium skillet over medium heat.  Add the shallots; sprinkle with coarse salt and pepper. Saute 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 the oil in a large skillet over medium high heat.  Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, 6 minutes.  Add 1 cup of water and 3 Tbs. butter.  Saute until most of the water evaporates and sprouts are tender but still bright green, 3 minutes.  Add the shallots, season with salt and pepper and serve.    Makes 8 to 10 servings.

Note: Multiple comments on this recipe all make the same recommendation to cut in half the butter AND water.  The only way to wreck this dish is to overcook the sprouts, and boiling off a cup of water can take a bit too long. Trader Joe’s and many other markets sell sliced brussels spouts, which really speeds up the preparation! Adding chopped pancetta would be tasty addition. Also, I think it serves more like 6 to 8.