Brussels Sprout and Caramelized Shallot Hash
 

Brussels Sprout and Caramelized Shallot Hash

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This easy hash recipe is buttery with nutty savory Brussels sprouts combined with sweet tangy caramelized shallots.

SERVING SIZE

6-8

INGREDIENTS

6 tablespoons butter, divided

2-3 shallots , thinly sliced

1 teaspoon sea salt, divided

¼ teaspoon fresh cracked pepper, divided

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

12-14 (1 1/2 pounds) brussels sprouts, root trimmed, thinly sliced

1 cup water

 

INSTRUCTIONS

Melt 3 tablespoons of butter in a skillet or sauté pan, over medium heat. Add shallots and sprinkle with ½ teaspoon salt and 1/8 teaspoon pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and honey.* Stir until brown and glazed, about 3-4 minutes. When done, pour caramelized shallots into a bowl and set aside. 

Trim the roots off of the Brussels sprouts and thinly slice them. 

In the same skillet or sauté pan, heat the remaining 3 tablespoons of butter on medium heat. Add Brussels sprouts and sprinkle with the remaining ½ teaspoon of salt and 1/8 teaspoon of pepper. Sauté until browned on the edges, about 5-6 minutes. Add water and sauté until most of water evaporates and sprouts are tender and still bright green, about 3 minutes. Add shallots and sauté until combined and reheated. 

Serve hot and enjoy. 

*you may substitute the apple cider vinegar and honey for ½ -¾ cup of white wine if you prefer. 

 

  PRINT VERSION

vegetable plate

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