- Calories 142
- Fat 9.1g
- Satfat 0.7g
- Monofat 5.6g
- Polyfat 2.7g
- Protein 4g
- Carbohydrate 14g
- Fiber 5g
- Cholesterol 0.0mg
- Iron 2mg
- Sodium 211mg
- Calcium 56mg
Shredded Brussels Sprouts with Slow-Fried Shallots
Photo: Ryan Liebe; Styling: Mary Clayton Carl
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.
How to Make It
Step 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.
Step 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.
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MeghanRyan's Review
I love this recipe. A fan of brussels sprouts and needing a change from the usual oven roasted and steamed versions, this has a nice balance of texture with the fried shallots. I add a little sherry vinegar (tsp) at the end with the lemon. Tonight we made Sunset's butternut gnocchi and used this as a topping with a little brown butter.
JNBank's Review
This lacked some flavor. I'd rather slow roast whole Brussels sprouts as I think they have a richer taste. Won't be making this again.
carols's Review
N/A
beingoofy's Review