Crispy shallot brussels sprouts

Before you take one look at this title and click away, let me just say these are not your mom’s brussel sprouts.

use 3

I made these at 5pm last night to take advantage of the daylight and could not keep myself from picking at them for the next hour+ until Ulysses got home. There are pita chips, chocolate, and many other more delicious sounding snacks in my house and yet, I couldn’t resist brussel sprouts. Hopefully, that gives you an indication of how delicious they are.

It’s kind of unfortunate such a cute vegetable gets such a bad rap, no?

IMG_2135 (565x377)

I mean, look at it. It’s cute. There’s no denying it.

When we were first married and lived in Florida, I pretty much watched every.single.episode of Everyday Italian and Barefoot Contessa. If Giada or Ina made it, chances were we had it at some point for dinner. One Barefoot Contessa episode, Ina was of course cooking some delicious meal for Jeffrey’s homecoming but this one included something interesting, brussel sprouts. I was intrigued.

use 1

At 25, I had never cooked the often overlooked vegetable. Her recipe was simple, roast them with good olive oil, salt and pepper, that’s it. The roasting took the bitterness out by caramelizing it ever so slightly and it completely transformed the vegetable. I was hooked.

I’ve since made a bunch of different varieties (Giada has a delicious recipe including pancetta that is also a favorite) but today’s might be the best one yet.

These are sautéed so they actually come together quicker than the roasting method yet, they still keep all the sweet caramelized flavor as long as you have the patience to walk away from the pan and let them do their thing. Willpower people. It’s what the brussel sprouts of your dreams are made of.

The best part of about this recipe though? Crispy shallots. They make the ultimate sweet, crunchy topping.

How do you make crispy shallots? Why, I’m so glad you asked! Hot pan + olive oil + butter + shallots takes you from this,

IMG_2118 (565x377)

to this,

IMG_2127 (565x377)

in not even 10 minutes. Just throw them in and leave them alone.

After the shallots are done, using the same pan you add some more olive oil + butter and throw in the brussel sprouts. Season heavily, squeeze some lemon juice on top and let them hang out and brown up. That’s it. Practically nothing to it.

I’m telling you, you won’t be able to resist these. They are like veggie crack.

So, here I am peer pressuring you to do drugs. All the cool kids are.

 

Crispy Shallot Brussel

Sprouts

Yield: 3-4 side dish servings

  • 2 dozen brussel sprouts
  • 2 large shallots, thinly sliced
  • 1 tablespoon butter, divided
  • 4 tablespoons extra virgin olive oil, divided
  • juice of 1/2 a lemon
  • salt
  • pepper

Directions:

Heat sauté pan on medium-high. Add 2 tablespoons of olive oil and 1/2 tablespoon of butter to pan to melt. Once melted, add shallots and let brown for about 8-10 minutes. While shallots are cooking, clean and trim brussel sprouts and slice in half. Once shallots are crispy, set aside. Add remaining oil and butter to sauté pan. Add brussel sprouts, season well with salt and pepper and squeeze lemon juice on top. Let brussel sprouts brown completely on one side before tossing to flip. This will take about 5-7 minutes. Brown the other side and then transfer to serving dish. Top with shallots.

Brussel sprouts, love ‘em or hate ‘em?

What’s your least favorite vegetable? Mine is probably peas.

*****

The giveaway winner is #73, Diane!

Diane

winner

Thanks for entering everyone!

If you didn’t win, be sure to check out Aspaeris’ facebook page for an awesome 10% discount code.

share it on →
Facebook Twitter Pinterest Email Stumbleupon

Comments

  1. 8

    says

    Thank you for this recipe. Brussel sprouts are on my list of veggies to conquer. They are usually SO bitter that it turns me off, but this recipe sounds phenomenal! I love all your pictures! Mouthwatering!

  2. 12

    says

    LOVE them. And I totally agree it’s not fair that they get such a bad rap. I’m pretty sure I could eat them every night roasted with walnuts and be a happy camper!

    I could never choose a favorite vegetable – there are just WAY too many that I love.

  3. 13

    says

    Those look amazing! After a bad elementary-school-cafeteria experience (I still am trying to figure out why they even bothered?), I’ve never had sprouts. But I am all grown-up now and am intrigued. Any advice on how to pick out good sprouts. I’m assuming that if they look good on the ouside, they’re probably fine, but I thought I should ask.

    • 14

      Running to the Kitchen says

      Hmm, I’ve never bought bad ones from the store! I’d say as long as they look bright green and “tight” they are good. When I wash/trim them I peel off the outer layer of the leaves anyway so it helps take any grime or “bad” leaves off. Seriously, why would a school cafeteria even try? That’s just asking for kids to hate them!

  4. 17

    says

    Brussel sprouts are totally underrated. A lot of people don’t know how delicious they are! It’s a shame! Luckily, I am madly in love with them! Great recipe!

  5. 19

    says

    I had never tasted brussel sprouts until about 6 months ago. I’m not sure why since I love cabbage and I think they’re in the same family. They’re so good! I’ll have to try your recipe.

    You’re right, the pancetta and brussel sprouts recipe is yummy. But isn’t anything with pancetta? And bacon? And pork belly? Or cooked in bacon grease?

  6. 20

    says

    I hate how brussel sprouts get such a bad rap! They are one of my favorite veggies and I believe that if prepared the right way they can be downright delicious! Shallots are always a must for me when cooking brussel sprouts. Love this! :-D

  7. 22

    says

    I’m going to have to try this. Jon and I tried brussel sprouts once because I had never had them. We just boiled or steamed them I think and they were SO GROSS. But this actually looks delicious. And yeah, i agree with ya, how is it that such a cute veggie has a bad rep?

  8. 23

    says

    What a great easy brussel sprout recipe. I love sprouts, I am even growing them in my garden, a fall – winter veggie here in Florida. Love em.

  9. 24

    Jamie says

    THIS WAS SO DELICIOUS! I CAN’T WAIT TO TRY MORE OF YOUR RECIPES! I didn’t add butter and I made a white wine reduction and put that over them as well.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *