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Brussels Sprout Hash with Caramelized Shallots


Thinly sliced brussels sprouts are sauteed with caramelized shallots in this comforting hash.

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Rate this recipe 4.7/5 (3 Votes)


  • 6 tablespoons butter, divided
  • 1/2 pound shallots, thinly sliced
  • Coarse Kosher salt
  • 4 teaspoons sugar
  • 2 tablespoons apple cider vinegar
  • 1 1/2 pounds brussels sprouts, trimmed
  • 3 tablespoons olive oil
  • 1 cup water
  • pepper


Servings 8


Step 1

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with kosher salt and pepper. Saute until soft and golden about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise and then into thin 1/2 inch slices lengthwise. Heat oil in large skillet over medium high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Saute until most of water evaporates,and sprouts are tender but still bright green, about 3 minutes. Add shallots, season with salt and pepper.

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