Brussels Sprouts Hash with Caramelized Shallots

Brussels Sprouts Hash with Caramelized Shallots

From epicurious.com

Ingredients

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

Instructions

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.