Brussels Sprout Hash With Caramelized Shallots Recipes

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BRUSSELS SPROUTS HASH WITH CARAMELIZED SHALLOTS



Brussels Sprouts Hash With Caramelized Shallots image

Make and share this Brussels Sprouts Hash With Caramelized Shallots recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 tablespoons butter, divided
1/2 lb shallot, thinly sliced
coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 lbs Brussels sprouts, trimmed
2 tablespoons extra virgin olive oil
1 cup water

Steps:

  • Melt 3 tablespoons butter in medium skillet over medium heat.
  • Add shallots; sprinkle with coarse kosher salt and pepper.
  • Sauté until soft and golden, about 10 minutes.
  • Add vinegar and sugar.
  • Stir until brown and glazed, about 3 minutes.
  • Halve brussels sprouts lengthwise.
  • Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat.
  • Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
  • Add 1 cup water and 2 tablespoons oil. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
  • Add shallots; season with salt and pepper.

Nutrition Facts : Calories 128, Fat 8.2, SaturatedFat 3.3, Cholesterol 11.4, Sodium 60.5, Carbohydrate 12.9, Fiber 2.2, Sugar 3.6, Protein 2.9

SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS



Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

6 whole shallots, peeled
3 tablespoons canola oil
1 tablespoon sugar
Kosher salt and freshly ground pepper
3/4 pound slab bacon, thinly sliced
1/2 head green cabbage, finely shredded
1/2 pound Brussels sprouts, outer layer removed, thinly sliced
Pinch of red pepper flakes
Splash of red wine vinegar

Steps:

  • Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
  • Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
  • Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.

RED LENTIL HUMMUS WITH BRUSSELS SPROUT HASH



Red Lentil Hummus with Brussels Sprout Hash image

This spicy red lentil hummus is a new take on the classic dip. The Brussels sprout topping adds a special touch, but you can serve it without the topping, too. -Carolyn Manning, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 18

1 cup dried red lentils, rinsed
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
3 garlic cloves, halved
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1 shallot, minced
1/2 pound fresh Brussels sprouts, thinly sliced
1 cup canned diced tomatoes
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Assorted fresh vegetables

Steps:

  • Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth., For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until sprouts are crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.

Nutrition Facts : Calories 154 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

BRUSSELS SPROUTS HASH WITH SHALLOTS



Brussels Sprouts Hash With Shallots image

This is a great side dish for the holidays. It is the only way my family will eat Brussels Sprouts. Delicious! From Epicurious originally.

Provided by pittgal

Categories     Low Protein

Time 35m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 8

6 tablespoons butter, divided
1/2 lb shallot, thinly sliced
coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 lbs Brussels sprouts, trimmed
3 tablespoons extra virgin olive oil
1 cup water

Steps:

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

Nutrition Facts : Calories 181.1, Fat 14.2, SaturatedFat 6.3, Cholesterol 22.9, Sodium 98.5, Carbohydrate 12.9, Fiber 2.2, Sugar 3.6, Protein 3

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

  • Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
  • Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
  • Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
  • As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

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