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 Brussels 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 roasted Brussels sprouts with shallots.
Hopefully, that gives you an indication of how delicious this recipe is.
I feel similarly when I make maple bacon wrapped Brussels sprouts and on the stalk roasted Brussels sprouts. They’re just irresistible when roasted!
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, Brussels 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 Brussels sprouts 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 Brussels sprouts of your dreams are made of.
The best part of about this recipe though? Crispy shallots. They make the ultimate sweet, crunchy topping.
Don’t believe me? Try this creamy broccoli soup with crispy shallots on top!
How do you make crispy shallots?
Why, I’m so glad you asked!
Hot pan + olive oil + butter + shallots takes you from this,
to this:
in not even 10 minutes. Just throw them in and leave them alone.
After the shallots are nice and crispy, use the same pan and add some more olive oil + butter and throw in the Brussels sprouts.
Season heavily with salt and pepper and let them hang out and brown up. Squeeze some lemon on top at the end.
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, of the vegetable variety.
All the cool kids are.
Crispy Shallot Brussels Sprouts
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brussels sprouts, love ‘em or hate ‘em?
What’s your least favorite vegetable? Mine is probably peas.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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.
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?
Yum I love brussels sprouts! I can’t wait to try this recipe.
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
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?
Okay sooo I have never had brussel sprouts before!! I know… what the heck right? I ought to try these when I get home and have proper kitchen equipment :)
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!
I’ve never tried brussel sprouts, but after this recipe I just might have to! :)
I am such a big fan of the Brussels sprouts! They are my favorite vegetables, caramelized and with feta cheese :)
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.
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!