Best Brussel Sprout Hash With Caramelized Shallots Recipes

BRUSSELS SPROUTS HASH WITH CARAMELIZED SHALLOTS

Brussels Sprouts Hash With Caramelized Shallots image

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

Ingredients

3 tablespoons butter, divided
1/2 lb shallot, thinly sliced
coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 lbs Brussels sprouts, trimmed
2 tablespoons extra virgin olive oil
1 cup water

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

BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS

Brussels Sprouts Gratin With Caramelized Shallots WS image

From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)

Provided by KateL

Categories Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

3 tablespoons butter
1 lb fresh shallot, peeled (of similar size, otherwise, cut to make similar size)
3/4-1 1/2 tablespoon sugar (depending on desired sweetness)
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
3 cups coarse fresh breadcrumbs
3 tablespoons unsalted butter, melted
1 1/2 teaspoons lemon zest (1/2 Tbsp.)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh flat-leaf parsley, minced
1 tablespoon unsalted butter (to grease a 12-inch ovenproof nonstick fry pan)
2 lbs Brussels sprouts, trimmed and halved lengthwise
kosher salt (as if boiling pasta)
ice water (to halt cooking of Brussels sprouts)
2 tablespoons all-purpose flour
8 ounces gruyere cheese, grated
1/2 ounce parmigiano-reggiano cheese, grated
1 teaspoon lemon zest
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1 cup heavy cream

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.