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Shredded Brussels Sprouts with Slow-Fried Shallots

Photo: Ryan Liebe; Styling: Mary Clayton Carl


Hands-on time 12 mins
Total time 28 mins

Serves 8 (serving size: about 1 cup sprouts and about 1 1/2 tablespoons shallots)

This recipe takes richness to a new level with the crunchy fried topping. Slow-frying allows the shallots to brown and crisp evenly without any burned pieces.


  • 1/2 cup plus 2 tablespoons canola oil, divided
  • 1 cup thinly sliced shallots, separated into rings
  • 3/4 teaspoon kosher salt, divided
  • 2 pounds Brussels sprouts, trimmed and thinly sliced (about 8 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons fresh lemon juice

Nutrition Information

  • calories 142
  • fat 9.1 g
  • satfat 0.7 g
  • monofat 5.6 g
  • polyfat 2.7 g
  • protein 4 g
  • carbohydrate 14 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 211 mg
  • calcium 56 mg

How to Make It

  1. Heat a small, heavy skillet over medium heat. Add 1/2 cup oil; heat until oil is shimmering and oil bubbles around a shallot piece that's dropped into it. Add shallots to pan; slow-fry for 10 minutes or until browned and crispy, stirring occasionally. Remove shallots with a slotted spoon; drain on paper towels. Sprinkle shallots with 1/8 teaspoon salt.

  2. Heat a large nonstick skillet over medium-high heat. Add remaining 2 tablespoons oil; swirl to coat. Add Brussels sprouts; toss gently to coat. Sprinkle with pepper and remaining 5/8 teaspoon salt; sauté 8 minutes or until lightly browned on edges. Reduce heat to low; cook 2 minutes or until tender. Stir in lemon juice; sprinkle with shallots.