I know what you must be thinking. Brussels sprouts? Really? Yes. Really. And before you judge, these are not your typical brussels. I was not one of those kids that grew up in a household where I was forced to eat brussels sprouts. Not that we didn’t have veggies at my family dinner table, but I just don’t remember having this veggie until high school when my mom made a delicious roasted brussels sprouts and cauliflower dish (also from Bon Appetit). I never really grew up knowing what an aversion to brussels sprouts might feel like. Apparently, I am close to being alone in this category. After a quick poll, I found that many people say they either HATE brussels sprouts or they don’t really like them much. This made me sad as a brussels lover.
Well, for all of you haters out there, I have a recipe for you. I’m not sure why this particular recipe will make the brussels sprouts haters of the world turn into lovers, but it has been proven twice—on two self-proclaimed “haters”—who now regularly request this dish. Now that is what I call success. I think the reason that this dish works so well is because the sprouts are shaved into a slaw, browned, and then finished off with butter and sweet caramelized shallots. The end result is phenomenal. No bitter sprouts taste and a wonderfully light side dish that can hold its own on the holiday plate that is commonly filled with vegetables doused with cheese, cream, and butter. Please. Give it a try. You really won’t regret it.
On a side note, I would like to dedicate this post to a wonderful cause, Share Our Strength. For those of you not familiar with the organization, Share Our Strength’s mission is to end childhood hunger by the year 2015. The statistics are staggering. More than 17 MILLION children in America don’t have the means to get nutritious food on the table on a regular basis. That is 1 in 4 children in America!! Why should you care? Because without food (let alone proper nutrition), these hungry children have development issues, learning problems, and frequent hospitalization. You can learn more here and I hope that this holiday season, you choose to give back in some way because even a small donation helps. Did you know that a mere $25 will feed a child three meals a day for more than a month?
I am honored to join more than 50 food bloggers across the country in supporting and promoting this amazing cause through Share Our Holiday Table! The virtual, progressive dinner event started on December 6th and has featured appetizers, salads, soups, entrees, and sides. There are some incredible ideas for your holiday feast so please check out all of the fabulous bloggers participating in this event. And check out the ways to give to Share Our Strength. Oh and give brussels sprouts a chance. Happy Holidays!
Brussels Sprout Hash with Caramelized Shallots
Adapted from Bon Appetit, November 2007
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons red wine vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and caramelized, about 3 minutes. Set aside.
Trim brussels sprouts and cut them in half lengthwise. Then, cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
Check out the other food bloggers participating in today’s course…SIDES!