Browned Brussels Sprouts with Shallots
Time: 35 Minutes
1 lb Brussels sprouts
3 tbsp olive oil
1tbsp butter
1 large shallot, diced fine
s&p to taste
Put a large pot of water on to boil.
Trim the hard edge of the stem from the sprouts, then cut each in half through its axis. Put the oil in a very large skillet over med.-high heat. Add the shallots and start cooking, stirring frequently.
Meanwhile, when water boils, add sprouts and blanch, cooking for 30 seconds then draining into a colander and running under cool water to stop the cooking. Drain and add the sprouts and the butter to the pan with the shallots, arranging the sprouts in one layer, cut side down.
Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes. If sprouts in the center are browning and the ones on the edges are not, redistribute the sprouts until all of them are nice and brown. Sprinkle with salt and pepper and add a drizzle of balsamic vinegar, if desired. Serve hot or warm.
Shopping List
1 lb Brussels sprouts
olive oil
1 large shallot
balsamic vinegar optional
Date: October 9, 2009
