Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Maureen Callahan
Recipe by Cooking Light November 2014

Gallery

Credit: Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
12 mins
total:
28 mins
Yield:
Serves 8 (serving size: about 1 cup sprouts and about 1 1/2 tablespoons shallots)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

142 calories; fat 9.1g; saturated fat 0.7g; mono fat 5.6g; poly fat 2.7g; protein 4g; carbohydrates 14g; fiber 5g; iron 2mg; sodium 211mg; calcium 56mg.
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