Ever tried brussell sprouts? Have you heard lots of horrible things about them? Forget all of that. Brussell sprouts are not only packed full of nutrients, they are flavorful and delicious. Every single person in my family likes these. Try preparing your brussell sprouts in this comforting hash and you'll feel like a whole new person.
4 tablespoons (1/2 stick) butter, divided
2 shallots, thinly sliced
Coarse kosher salt
1 tablespoons apple cider vinegar
3 teaspoons sugar
1 pound brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
3/4 cup water
Melt 2 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 water and 2 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.
Makes 6 servings