Brussels Sprout Hash with Caramelized Shallots
Adapted from Bon Appetit Magazine
Serves 8

I made some changes here. I cut the amount of butter in half and upped the shallots. I also changed the method a bit. Be sure to use a big enough pan so that the sprouts get browned sufficiently. You can use a food processor to slice the sprouts – that is, if your baby didn’t abscond with the feed tube pusher.

3 tbsp. butter, divided
3/4 lb. shallots, thinly sliced
Coarse kosher salt
Freshly ground black pepper
2 tbsp. apple cider vinegar
4 tsp. sugar
1 1/2 lb. brussels sprouts, trimmed
Olive oil
1/4 – 1/2 cup water

Halve brussels sprouts lengthwise. Cut lengthwise into thin slices. Set aside.

Melt 2 tbsp. butter in large skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Saute until golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Scrape onto a plate and reserve. Wipe out skillet carefully with a paper towel.

Place skillet back over burner. Increase heat to medium-high. Add enough olive oil to lightly coat the bottom. Add sprouts; sprinkle with salt and pepper. Saute until brown at the edges, about 6 minutes. Add 1/4 cup water and 1 tbsp. butter. Saute until the water evaporates and sprouts are tender, adding more water if necessary. Add shallots. Season to taste with salt and pepper.