BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS
Provided by Molly Stevens
Categories Vegetable Side Sauté Thanksgiving Vegetarian Low Cal High Fiber Fall Brussels Sprout Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
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.
BRUSSELS SPROUTS HASH WITH CARAMELIZED SHALLOTS
Make and share this Brussels Sprouts Hash With Caramelized Shallots recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 128, Fat 8.2, SaturatedFat 3.3, Cholesterol 11.4, Sodium 60.5, Carbohydrate 12.9, Fiber 2.2, Sugar 3.6, Protein 2.9
SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
- In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
- Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.
CARAMELIZED BRUSSELS SPROUTS
Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.
Provided by Sharon123
Categories Vegetable
Time 42m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
- In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
- Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
- Add butter; stir until melted.
- Add the vinegars.
- Cook and stir for 1 minute.
- Add the water and salt.
- Bring to boiling; add the sprouts.
- Return to boiling; reduce heat.
- Simmer, covered, for 6 minutes.
- Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
- Keep warm until serving.
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- 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.
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