Brussels sprouts. Perhaps the most underrated vegetable of all time. Well, at least the ones from Belgium. Love them. And, this little number is a delicious way to serve them. You can totally use this as a Thanksgiving side dish, too. It’s really just one giant slicing exercise. Slicing the shallots, slicing the Brussels sprouts. In terms of a tip on slicing, you should make your first slice lengthwise in both, then turn them flat and slice them up!
Once all those lovelies are sliced up, you’re good to go.
Start with ½ the butter in the saucepan with the shallots. This is a lot like caramelizing onions, you take it low and slow after the initial medium high jolt. As they become good and soft, about 10-15 minutes you add the sugar and the cider vinegar, stir another 3-5 minutes and they will brown for you.
In a separate pan, heat oil in large skillet over medium-high heat. Add your fabulous little sliced sprouts. Sauté until the edges get a little brown, maybe 7/8 minutes. Add one full cup of apple juice and 4 tablespoons butter then, keep on the stove until the liquid evaporates. They get yummy but, stay pretty green, another 2-3 minutes.
Now, add the caramelized shallots. Before you serve it, give it a little salt & pepper love, stir, serve and enjoy!
- 8 tablespoons butter
- ¾-1 pound shallots, thinly sliced
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup apple cider or juice
- Salt & pepper
Enjoy, Measure! xox
PS Happy Thanksgiving from our families to yours.