Brussels Sprouts with Sautéed Shallots
One taste of the crisp-edged beauty and crunch of a properly-cooked Brussels sprout and you’ll want to eat them over and over.
By Yankee Magazine|Oct 18 2021|
With just five ingredients, these tasty veggies are the perfect fall side dish.
Photo Credit: Amy TraversoBrussels sprouts have recently eclipsed kale as the go-to cold weather vegetable of the moment. For many, this is a revelation. Too many of us grew up eating overcooked Brussels sprouts, with a texture that managed to be simultaneously mushy and dry. One taste of the crisp-edged beauty and crunch of a properly-cooked sprout and you’ll want to eat them over and over. And they’re awfully easy to prepare. You can roast, fry, and sauté them, all with great results, as long as you keep an eye on the cooking time. But there is one caveat: while nearly eighty percent of the sprouts grown in this country are funneled to the frozen food market, it’s almost impossible to properly brown a Brussel sprout that has been frozen. They’re simply too water-logged. So buy fresh (or save the frozen ones for soups, or to sauce and glaze).
Yield:
4 to 6 servings
Ingredients
1 tablespoon salt, plus more as needed
1 pound large Brussels sprouts, trimmed and halved lengthwise
2 tablespoons salted butter
2 large shallots, thinly sliced
Freshly ground white pepper, to taste
Instructions
Bring a medium pot of water to a boil, add 1 tablespoon salt, then add the sprouts. Cook until they just begin to soften but are still firm, 3 to 5 minutes, depending on size. Transfer to a colander, then rinse with cold water to stop cooking. Drain sprouts.
Melt butter in a large skillet over medium-high heat. Add shallots and stir. Lay Brussels sprouts, cut-side-down, among the shallots. Cook, stirring as little as possible, until the Brussels sprouts brown on the cut side, about 5 minutes. Season to taste with pepper and additional salt, if needed. Serve hot.
That amount of salt would make the sprouts both inedible and unhealthy for my family…
I don’t think they posted this recipes specifically JUST for you! #Narcissistic
Why boil first? Just keep the temperature down and sauté longer, until they are done.
For people on a restricted diet that’s a LOT of salt.
For heavens sake, use your head, if it’s too much salt for you , modify it!
Frozen actually work fine! Microwave them a couple minutes to begin the thawing process then drain any water, cut in half, toss with a little olive oil , sprinkle lightly with sea salt and roast at 375 degrees for roughly 20 minutes, or until browning and carmelized. So delicious and addictive!
I agree just keep the recipe simple and easy roasting it great. The thing we add is smoked maple syrup during the roasting for some sweetness.
Sounds yummy! I always sauté in a little bacon fat, add crumbled bacon bits and a little lemon zest and about a tablespoon of lemon juice, no salt. I think I’ll try it with the Maple Syrup instead of lemon next time; obviously, without the lemon, a little sea salt will finish it beautifully! Sounds so good!
Use your heads…the tablespoon of salt is only in the cooking water, and you’re not drinking the water!
This recipe sounds delicious–I’m on my way to the market!! Thanks!!!
What is wrong with you people?? The salt is in the water not directly on sprouts. It’s like when you cook pasta. You can modify. Use your brain
Can’t we all just get along. Do we have to even argue about brussel sprouts.???? ????
looks good
What is wrong with people??????? If you don’t want all the salt don’t use it! And yes the vegetables will absorb the salt from the water., making this soon, need to buy shallots and Brussels.
Feels like the nastiness has spilled over from current political views to simple views of recipes
Love sautéed Brussell Sprouts, I even add a little panko at the end for extra crisps
We saute with a cut up piece of bacon and a tablespoon of maple syrup. Yum!
Sounds delicious with the added bacon and maple syrup!
wow I didn’t think this was facebook.. Receipe looks awesome. I will try and let you know!!
Thanks for all the good receipes!!
Adjust people!!!!! If the salt doesn’t fit into your diet menu just omit or use a smidge, this is not the politician stump trail! OR at least don’t express your views on this just ADJUST THE SALT–GIVE ME A BREAK!! Here for recipes and food comments not politics!
Salt, schmalt . . . Complainers GOT to complain!
The recipe sounds delicious!
Wow
I like this recipe.
You all made me laugh. Thanks for this bit of cheer during our horrid political climate all are enduring..
I use EVOO instead of butter. Let each person add salt to their taste instead of cooking with it. Also freshly cracked black pepper instead of white pepper.
OMG, just zip it up and eat!
I use a combination of oil, butter and drippings from bacon that I also add to my sprouts. Just before they are done I sprinkle honey roasted peanuts or cashews on top. I bake them most of the time and test them a couple of times if there’s a lot of different sizes. Always use fresh that come in a netted bad at most grocery stores where I love (VA).
Delicious recipe! will make again and again!
So good! Only thing I do differently is topping it off with a little browned butter.