23 Mar Brussels Sprouts Hash with Caramelized Shallots
6 Tbsp (3/4 stick) butter, divided
1/2 lb shallots, thinly sliced
Coarse kosher salt
2 Tbsp apple cider vinegar
4 tsp sugar
1/2 lbs brussels sprout, trimmed
3 Tbsp extra-virgin olive oil
1 cup water
Melt 3 Tbsp 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 then (1/8-inch) slices.
Heat oil in large skillet over med-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
Add 1 cup water and 3 Tbsp butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
Add shallots; season with salt and pepper.