Brussels Sprouts with Caramelized Shallots

  • 35 mins total
  • 20 mins prep
  • 15 mins cook
  • serves 4 
Advertisement

IntroductionSkip To The Recipe

Brussels sprouts with caramelized shallots.

I have been having some difficulties uploading my pictures into my computer from my camera and therefore  I have not been able to post as I wanted. There is a lesson to be learned  on keeping up with new updates…. Now all is fixed and working like a charm.

As promised from my Thanksgiving posting, yes…. I know is kind of late…. but better late than never…, here are some pictures.

I love the Brussels sprouts with caramelized shallots and will have that again for any occasion, and most definitely for Christmas dinner. For that matter this is a great dish all year round.

Giangi's Kitchen Signature

 

Nutrition Facts
Brussels Sprouts with Caramelized Shallots
Amount Per Serving
Calories 364 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 45mg 15%
Sodium 48mg 2%
Potassium 661mg 19%
Total Carbohydrates 27g 9%
Dietary Fiber 6g 24%
Sugars 15g
Protein 5g 10%
Vitamin A 36.1%
Vitamin C 175.3%
Calcium 7.6%
Iron 13.6%
* Percent Daily Values are based on a 2000 calorie diet.
Close Modal

Brussels Sprouts with Caramelized Shallots

  • 35 mins total
  • 20 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

Log In or Register to view and edit your grocery lists.

  • 6 tablespons unsalted butter
  • 1/2 pound thinly sliced shallots
  • 2 tablespoons cognac vinegar
  • 4 tablespoons sugar
  • 1 1/2 pound trimmed Brussels sprouts
  • 3 tablespoons olive oil
  • 1 cup water

Instructions

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

  2. Thinly slice the Brussels sprouts with a mandoline (1/8 inch). Heat oil in large skillet over medium-high heat. Add sprout sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter.

  3. Sauté until most of water evaporated and sprouts are tender but still bright green, 3 minutes. Add the shallots, season with salt and pepper.

Advertisement
Advertisement

Get More Savings

Save money on groceries with FREE Printable coupons
Plus

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers
Advertisement