There are so many people that I run into who hate brussels sprouts because of their tart and bitter taste. But when made right, they can be downright delicious. I have made this recipe several times for those who have a strong disdain for them and have made them converts.
Caramelized Shallots and Brussels Sprout Hash
Half pound of shallots
One pound of brussels sprouts, trimmed and cut 1/8 inch slices
1/2 cup butter, divided into 1/4 cups
2 tablespoons apple cider vinegar (or a good balsamic)
4 teaspoons sugar
3 tablespoons of olive oil
3/4 -1 cup of water
Melt 4 tablespoons butter (1/4 cup) in a medium skillet over medium heat. Add shallots and sauté until soft and golden, about ten minutes.
Add vinegar and sugar. Stir until browned, about three minutes.
In a separate larger skillet over medium heat, add the olive oil and the brussels sprouts. Sauté until browned on the edges, about six minutes.
Add 3/4 cup of water and 4 tablespoons butter, and sauté until the majority of the liquid has evaporated, constantly stirring, about three minutes. Sprouts should be tender, but still bright green.
Stir in shallots. Add salt and pepper to taste if you like.
P.S.—Brussels sprouts, like broccoli, contain sulforaphane, a chemical believed to have potent anti-cancer properties. Your health is your wealth! Enjoy!