BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS

Brussels Sprout Hash with Caramelized Shallots image

Yield makes 8 to 10 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) butter
1/2 pound shallots, thinly sliced
Kosher or other coarse salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Steps:

Melt 3 tablespoons butter in a medium skillet over medium heat. Add the shallots; sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve the sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat the oil in a large skillet over medium-high heat. Add the sprouts; sprinkle with salt and pepper. Sauté until brown at the edges, 6 minutes. Add the water and remaining 3 tablespoons butter. Sauté until most of the water evaporates and the sprouts are tender but still bright green, 3 minutes. Add the shallots; season with salt and pepper.