Prepare to transform the often-maligned Brussels sprout into a culinary masterpiece that will revolutionize your side dish game! This recipe takes these tiny green gems from boring to extraordinary, creating a symphony of caramelized flavors and textures that will have your dinner guests asking for seconds. Imagine crispy, bright green Brussels sprouts dancing with slowly fried, golden-brown shallots - a simple yet sophisticated dish that proves healthy eating can be absolutely mouthwatering.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound brussel sprouts, shredded
- 2 shallots, thinly sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold water. Trim off the tough stem ends and remove any discolored outer leaves.
- Using a sharp knife or a food processor with a slicing attachment, carefully shred the Brussels sprouts into thin, uniform strips. Aim for pieces approximately 1/8 to 1/4 inch thick.
- Peel the shallots and slice them very thinly using a sharp knife, creating delicate, translucent rings.
- Heat olive oil in a large skillet or sauté pan over medium-low heat. The key is to cook the shallots slowly to develop a rich, sweet caramelization.
- Add the sliced shallots to the pan and cook slowly, stirring occasionally, for about 8-10 minutes until they become golden brown and deeply caramelized. Be patient and avoid high heat to prevent burning.
- Increase the heat to medium-high and add the shredded Brussels sprouts to the pan with the caramelized shallots.
- Sauté the Brussels sprouts for 4-5 minutes, stirring frequently to ensure even cooking and to prevent burning. The sprouts should become bright green and slightly crisp at the edges.
- Season with salt and freshly ground black pepper to taste. Toss the sprouts and shallots together to distribute the seasoning evenly.
- Remove from heat and transfer to a serving dish. The Brussels sprouts should be tender-crisp with a beautiful golden color from the caramelized shallots.
- Serve immediately as a side dish, garnishing with additional fresh ground pepper if desired.
Tips
- Shredding Perfection: Use a sharp knife or food processor for uniform, thin strips to ensure even cooking and maximum flavor absorption.
- Slow and Low Caramelization: The magic is in the shallots! Cook them on medium-low heat to develop rich, sweet caramelization without burning.
- Temperature Control: Start with medium-low heat for shallots, then bump up to medium-high when adding Brussels sprouts to achieve that perfect crisp-tender texture.
- Don't Overcrowd: Use a large skillet to give the vegetables room to breathe, preventing steaming and promoting beautiful browning.
- Season Generously: Fresh ground black pepper and good quality salt can elevate this simple dish from good to extraordinary.
- Serve Immediately: These Brussels sprouts are best enjoyed right after cooking when they're at peak crispness and temperature.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 10g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
