Best Butter Fried Sprouts With Crispy Shallots Almonds Recipes

Brown Butter Almond Brussels Sprouts image

Provided by Sandra Lee

Time 13m

Yield 8 servings

Number Of Ingredients 6

2 bags (16-ounces) frozen Brussels sprouts
4 tablespoons butter
1/4 cup sliced almonds
1 teaspoon almond extract
1 tablespoon freshly chopped chives
Salt and freshly ground black pepper

Steps:

Place Brussels sprouts in microwave safe dish and cover. Microwave on HIGH 7 minutes; stir halfway through cooking. Heat the butter in a fry pan until it turns nut brown. Add the almonds and toss to brown. Stir in extract. Add the Brussels sprouts, season with salt and pepper and toss. Cook for another 2 minutes. Garnish with chives and serve hot.

Crispy Fried Shallots image

Provided by Gandalf The White

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

10 -15 shallots (peeled and sliced very thinly crosswise with a knife or mandoline)
4 teaspoons flour
canola oil (for deep frying) or safflower oil, about 3 inches depth of neutral vegetable oil in a heavy pot (for deep frying)
1 teaspoon salt

Steps:

Heat the oil to 360°F.
Separate the shallot slices into rings and place them in a medium bowl.
Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
Sprinkle flour over the shallots and toss them lightly to coat evenly.
Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
Fry until golden brown, about 12-14 minutes.
Remove with a slotted spoon, then put on paper towels to drain the oil.
Sprinkle with salt while still warm.
Continue frying the rest of the shallots, salting each batch while it is still warm.
Use as a garnish for Spiced Carrot Soup, Recipe #108333.

Nutrition Facts : Calories 30.3, Fat 0.1, Sodium 391.6, Carbohydrate 6.9, Fiber 0.1, Protein 1

Crispy Shallots ( Ina Garten Back to Basics) image

Provided by ChefDLH

Categories Onions

Time 55m

Yield 1/2 cup

Number Of Ingredients 3

1 1/2 cups olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
5 -6 shallots, peeled and sliced into thin rings

Steps:

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Crispy Roasted Brussels Sprouts and Shallots image

Provided by Melissa Clark

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.