Eat your veggies!

Ahhh, brussels sprouts. Now how many of you truly enjoy these little cabbage heads? I grew up with them, and love them. In fact, I remember my parents bringing my brother and me to a brussels sprout festival in Santa Cruz, where they served everything brussels sprout, including ice cream (I do NOT recommend this or any veggie ice cream). So if there are like-minded souls out there who also like brussels sprouts, this recipe is for you. Even if you don't like them, I highly urge you to try this recipe, it is marvelous.


Brussels Sprout Hash with Caramelized Shallots
6-8 servings (side dish)

6 tablespoons (3/4 stick) butter, divided
1/2 lb shallots, thinly sliced
coarse Kosher salt
black pepper
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 lbs brussels sprouts, trimmed
3 tablespoons extra virgin olive oil
1 cup water

Melt 3 tablespoons butter in a medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt* and pepper. Saute until soft and golden, about 10 min. Add vinegar and sugar. Stir until brown and glazed, about 3 min.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/4 in.) slices. Heat oil in a large skillet over medium-high heat. Add sprouts, sprinkle with salt and pepper. Saute until brown at edges, about 6 min. Add 1 cup water and 3 tablespoons butter. Saute until most of the water evaporates and sprouts are tender but still bright green, about 3 min. Add shallots, season with salt and pepper. Enjoy =)

*I prefer Kosher salt for cooking. This salt has larger crystals than regular table salt, and it is easier to pinch and add to a pan. Also, due to it's irregular crystal shape and size, it does not fully dissipate, which adds little bursts of flavor, especially if you add it in the last minute or sprinkle it on top of you food. Just remember, do NOT use Kosher salt for baking, as it does not fully dissipate and your finished product will be lacking the necessary salty flavor. For baking, use table salt.