Sliced Brussels Sprouts with Caramelized Shallots

Photo above: Sliced Brussels Sprouts Dish

Recipe:

3 tablespoons butter or ghee

6 shallots, thinly sliced

2 tsp. sea salt

1/2 teaspoon freshly ground pepper

2 tablespoons apple cider vinegar

3 teaspoons whole cane sugar (Rapadura or Sucanant)

1-1/2 pounds of Brussels sprout, trimmed and sliced thin

1/4 cup butter or ghee

3/4 cup water

In a cast iron frying pan, melt butter or ghee on medium heat. Add shallots, salt and pepper and sauté until golden (approx. 8 minutes). Add vinegar and sugar cook another 5 minutes. In a separate pot melt ¼ cup butter/ghee. Add sprouts and cook while stirring until golden. Add the water and cook until most of the water evaporates. Add the shallots and season with more salt and pepper.

I like to serve this for a special dinner like Christmas or Thanksgiving with slow roasted turkey or chicken.

Photo above: Thanksgiving dinner plate slow roasted turkey, mashed potatoes, sauerkraut, buttercup squash casserole, Sliced Brussels Sprouts, Parsley string beans and gravy.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging, raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.

This recipe was shared on Food Renegade's Fight Back Friday's Blog

Enjoy!

Lorraine

Go back to Vegetables

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