Sautéed brussels sprouts with crispy shallots are a delicious alternative to roasting with tons of flavor and crunch.
Before you take one look at this title and click away, let me just say these are not your mom’s brussel sprouts.
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?
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.
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,
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.
- 2 dozen brussels sprouts
- 2 large shallots, thinly sliced
- 1 tablespoon butter, divided
- 4 tablespoons extra virgin olive oil, divided
- juice of 1/2 a lemon
- salt and pepper
- Heat pan over medium-high.
- Add 2 tablespoons of olive oil and 1/2 tablespoon of butter to pan to melt.
- Once melted, add shallots and let cook for about 8-10 minutes, stirring frequently.
- While shallots are cooking, clean and trim brussels sprouts and slice in half.
- Once shallots are crispy, remove from pan and set aside.
- Add remaining oil and butter to the pan.
- Add brussels sprouts, season well with salt and pepper and squeeze lemon juice on top.
- Let brussels 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 reserved shallots.
Brussels sprouts, love ‘em or hate ‘em?
What’s your least favorite vegetable? Mine is probably peas.