SPROUTS WITH STICKY SHALLOTS
Spruce up the humble sprout by serving al denté with sweet onions and crunchy nuts
Provided by Good Food team
Categories Buffet, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan and sizzle the shallots for 5 mins until starting to colour. Sprinkle over the sugar, stir well, then add the raisins and vinegar. Simmer for 5 mins to make a sticky mix, then set aside.
- Bring a large pan of salted water to the boil, then tip in the sprouts. Cook for 5 mins, then drain well, add to the shallot pan and toss everything together. Serve scattered with flaked almonds and a sprinkling of paprika, if you like.
Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
BRUSSELS SPROUTS HASH WITH SHALLOTS
This is a great side dish for the holidays. It is the only way my family will eat Brussels Sprouts. Delicious! From Epicurious originally.
Provided by pittgal
Categories Low Protein
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons 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 thin (1/8-inch) slices.
- Heat oil in large skillet over medium-high heat.
- Add sprouts; sprinkle with salt and pepper.
- Sauté until brown at edges, 6 minutes.
- Add 1 cup water and 3 tablespoons butter.
- Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
- Add shallots; season with salt and pepper.
Nutrition Facts : Calories 181.1, Fat 14.2, SaturatedFat 6.3, Cholesterol 22.9, Sodium 98.5, Carbohydrate 12.9, Fiber 2.2, Sugar 3.6, Protein 3
BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS
Provided by Molly Stevens
Categories Vegetable Side Sauté Thanksgiving Vegetarian Low Cal High Fiber Fall Brussels Sprout Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons 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 thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
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