Savory Brussels Sprouts Hash with Sweet Caramelized Shallots
This Savory Brussels Sprouts Hash with Sweet Caramelized Shallots provides a delightful twist on traditional vegetable dishes. With the rich flavor of caramelized shallots complementing the bright, earthy notes of Brussels sprouts, this dish is perfect as a side or a hearty vegetarian option. The combination of apple cider vinegar and sugar creates an irresistible glaze that enhances the natural sweetness of the shallots, while the sautéed Brussels sprouts deliver a satisfying crunch. Ideal for gatherings, this recipe serves 8-10 people, showcasing the simple elegance of seasonal vegetables in every bite.
N/A
Servings
120
Calories
8
Ingredients
Ingredients
butter
3 tablespoons (divided)
shallot
1/2 lb (thinly sliced)
coarse kosher salt
to taste (for seasoning)
apple cider vinegar
2 tablespoons (for glazing)
sugar
4 teaspoons (for glazing)
Brussels sprouts
1 1/2 lbs (trimmed, halved, and thinly sliced)
extra virgin olive oil
2 tablespoons (for sautéing)
water
1 cup (for cooking)
Instructions
1
In a medium skillet, melt 3 tablespoons of butter over medium heat. Once melted, add the thinly sliced shallots and sprinkle with coarse kosher salt and freshly cracked pepper. Sauté them gently for about 10 minutes, or until they become soft and golden brown.
2
Pour in the apple cider vinegar and sprinkle in the sugar. Stir the mixture continuously until the shallots are nicely browned and glazed, which should take around 3 minutes.
3
Meanwhile, prepare the Brussels sprouts by trimming the ends, halving each sprout lengthwise, and then slicing them into thin (1/8-inch) pieces.
4
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the sliced Brussels sprouts and season with salt and pepper. Sauté the sprouts for about 6 minutes, allowing them to brown at the edges.
5
Once the Brussels sprouts are browned, add 1 cup of water to the skillet and continue cooking for an additional 3 minutes, stirring occasionally, until most of the water has evaporated and the sprouts are tender yet still bright green.
6
Finally, gently fold in the caramelized shallots, season with additional salt and pepper as needed, and stir to combine. Serve hot as an enticing side dish or a main vegetarian delight.
Nutrition Information
9g
Fat
9g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Brussels Sprouts Hash with Sweet Caramelized Shallots?
It is a vegetable side dish featuring thinly sliced Brussels sprouts sautéed with rich, glazed caramelized shallots.
Is this recipe suitable for vegetarians?
Yes, this dish is a hearty vegetarian option and is tagged as such.
How many people does this recipe serve?
This recipe is designed to serve 8-10 people, making it ideal for gatherings.
What are the nutritional values per serving?
Each serving contains 120 calories, 9g of fat, 9g of carbohydrates, and 3g of protein.
Is the Savory Brussels Sprouts Hash gluten-free?
Yes, the recipe is tagged as gluten-free.
What ingredients are needed for the caramelized shallots?
You will need butter, 1/2 lb of thinly sliced shallots, coarse kosher salt, pepper, apple cider vinegar, and sugar.
How do I prepare the Brussels sprouts for this hash?
Trim the ends, halve each sprout lengthwise, and then slice them into thin 1/8-inch pieces.
How much butter is used in the recipe?
The recipe calls for 3 tablespoons of butter, which is used to sauté the shallots.
What type of oil is used to sauté the Brussels sprouts?
The recipe uses 2 tablespoons of extra virgin olive oil.
How long does it take to sauté the shallots?
The shallots should be sautéed gently for about 10 minutes until soft and golden brown.
What creates the glaze for the shallots?
A combination of 2 tablespoons of apple cider vinegar and 4 teaspoons of sugar creates the sweet glaze.
At what heat level should the Brussels sprouts be cooked?
The Brussels sprouts should be sautéed over medium-high heat.
How long should the sprouts sauté before adding water?
Sauté the sprouts for about 6 minutes until they begin to brown at the edges.
Why is water added to the skillet with the sprouts?
Water is added to help steam the sprouts so they become tender while remaining bright green.
How much water is added to the Brussels sprouts?
You should add 1 cup of water to the skillet.
What is the final step in preparing the hash?
Gently fold the caramelized shallots into the cooked Brussels sprouts and season with salt and pepper as needed.
Can this dish be served as a main course?
Yes, it is described as a hearty vegetarian option that can be served as a main delight.
What is the total number of ingredients in this recipe?
There are 8 main ingredients: butter, shallots, salt, apple cider vinegar, sugar, Brussels sprouts, olive oil, and water.
How thin should the Brussels sprouts be sliced?
They should be sliced into pieces approximately 1/8-inch thick.
What gives the dish its savory-sweet balance?
The earthy notes of the sprouts combined with the vinegar and sugar glaze on the shallots provides the balance.
What type of salt is recommended?
The recipe specifies coarse kosher salt for seasoning.
How do I know when the water has finished cooking?
The water should be mostly evaporated, leaving the sprouts tender after about 3 minutes of additional cooking.
Can I use regular onions instead of shallots?
While the recipe calls specifically for shallots for their sweetness, you could substitute onions, though the flavor profile will change.
Is this a seasonal recipe?
Yes, it is tagged as a seasonal vegetable dish, perfect for autumn or winter gatherings.
How many shallots are needed?
The recipe requires 1/2 lb of shallots.
How many Brussels sprouts are needed?
The recipe calls for 1 1/2 lbs of Brussels sprouts.
What should the texture of the sprouts be?
The sprouts should be tender yet still provide a satisfying crunch from being browned at the edges.
What is the cook time for the glazing process?
After adding vinegar and sugar, it takes about 3 minutes for the shallots to become browned and glazed.
Should this dish be served hot?
Yes, for the best flavor and texture, it should be served hot.
Does the recipe include fiber information?
The specific fiber content is not provided in the raw data, though sprouts are naturally high in fiber.