Brussels Sprouts with Caramelized Shallots

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

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*
Fat 28g43%
Saturated Fat 12g75%
Cholesterol 45mg15%
Sodium 48mg2%
Potassium 661mg19%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 15g17%
Protein 5g10%
Vitamin A 1805IU36%
Vitamin C 144.6mg175%
Calcium 76mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Brussels Sprouts with Caramelized Shallots

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


Original recipe yields 4 servings

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  • 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


  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.


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