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(5 votes, average: 4.40 out of 5)
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Servings: 3
Prep time: 20
Brussels sprouts are a favorite veggie of mine. Sadly, so many people dislike them that I often feel out on a limb when I sing their praises. These tasty little cabbages deserve a better rep, and better cooking too. This easy Brussels Sprouts with Shallots recipe treats them just right.
Preparation
- In a medium saucepan, bring some salted water to a boil. Add the sprouts, and boil for 3 minutes. Reserve a cup of cooking water, then drain and run the sprouts under cold water. Cut into quarters through the root end.
- Heat olive oil in a skillet over medium-high heat. Add the sprouts and cook, stirring occasionally until they begin to turn a light golden brown. About 10 minutes.
- Move the sprouts to the outer edges of the pan, and add the shallot to the center of pan, along with 1 tablespoon of reserved cooking water. Cook until caramelized, then stir with the sprouts. Continue cooking until the sprouts are browned, about another 5 minutes. Serve immediately.
Ingredients:
- 1 pound Brussels sprouts, outer leaves discarded, stems trimmed
- 1 tablespoon olive oil
- Salt, to taste
- 1 large shallot, halved through the root and thinly sliced
Nutritional Information
Calories
124 cals
Fat
5 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
3 g
Carbohydrates
18 g
Sugar
5 g
Fiber
7 g
Protein
6 g
Sodium
424 mg
*per serving
