Introduction
Brussels sprouts with caramelized shallots.
I have been having some difficulties uploading my pictures into my computer from my camera and therefore I have not been able to post as I wanted. There is a lesson to be learned on keeping up with new updates…. Now all is fixed and working like a charm.
As promised from my Thanksgiving posting, yes…. I know is kind of late…. but better late than never…, here are some pictures.
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I love the Brussels sprouts with caramelized shallots and will have that again for any occasion, and most definitely for Christmas dinner. For that matter this is a great dish all year round.
Brussels Sprouts with Caramelized Shallots
Ingredients
- 6 tablespoons unsalted butter 6 tablespons unsalted butter
- 0.5 pound shallots 1/2 pound thinly sliced shallots
- 2 tbsps vinegar 2 tablespoons cognac vinegar
- 4 tbsps sugar 4 tablespoons sugar
- 1.5 pound Brussels sprouts 1 1/2 pound trimmed Brussels sprouts
- 3 tbsps olive oil 3 tablespoons olive oil
- 1 cup water 1 cup water
Instructions
- Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots, sprinkle with salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
- Thinly slice the Brussels sprouts with a mandoline (1/8 inch). Heat oil in large skillet over medium-high heat. Add sprout 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 evaporated and sprouts are tender but still bright green, 3 minutes. Add the shallots, season with salt and pepper.
Nutrition
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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