Brussels Sprouts Tacos with Caramelized Shallot Salsa

By á-48473

Ingredients

• 2 T olive oil
• 1 T unsalted butter
• 4 shallots, chopped
• 1/2 t salt
• 2 t brown sugar
• 1 pint grape tomatoes, halved
• 1/4 t black pepper
• 1/4 C torn fresh cilantro
• 2 T olive oil
• 1 lb. brussels sprouts, stems removed and sliced
• 1/4 t salt
• 1/4 t pepper
• 1/2 t smoked paprika
• 2 garlic cloves, minced
• 1/4 t crushed red pepper flakes
• 4 oz. manchego cheese, freshly grated
• 10 4-inch flour or corn (your choice) tortillas, warmed

Details

Servings 4
Cooking time 45mins
Adapted from howsweeteats.com

Preparation

Step 1

Preheat the oven to 375 degrees F.

Heat a skillet over low heat and add 1 tablespoon of olive oil and butter. Add the shallots with 1/4 teaspoon salt and stir to coat. Cook the shallots, stirring every few minutes, until the slightly golden and caramely, about 15 minutes. Stir in the brown sugar and cook for another 10 minutes. If at any time, the shallots seem to be burning or crisping up, reduce the heat.

While the shallots are caramelizing, toss the tomatoes with the remaining tablespoon of olive oil, 1/4 teaspoon of salt and pepper. Stick them in the oven and roast for 15 to 20 minutes, until they just begin to burst.

Combine the tomatoes, shallots and cilantro in a bowl. Mix and mash it together with a fork. Taste and season additionally with salt and pepper if needed.

While the shallots and tomatoes are cooking, heat a large skillet over medium-high heat and add the olive oil. Add the brussels with the salt and pepper, tossing to coat. Cook until slightly soft and the sprouts begin to crisp, about 10 minutes, stirring occasionally and flipping the sprouts. Stir in the smoked paprika, garlic and red pepper flakes and cook for 30 seconds. Turn off the heat.

To serve the tacos, warm the tortillas and fill them with the brussels sprouts. Add some grated manchego on top and a few spoonfuls of the salsa. Serve!