Recipes > Sautéed Brussels Sprouts & Shallots
- Serves: 4 to 6
- Active Time: 30 mins
- Total Time: 45 mins
- Views: 41,664
- Success Rating: 96% (?)
Steps
Step 1: Cutting the Vegetables
- 2 to 2 1/2 lb Brussels sprouts
- 1 lb shallots (about 10 to 12)
Method
Peel and clean the Brussels sprouts and then cut into wedges. Make sure to keep the core so the sprouts stay intact once cut.
Next émincé the shallots.
Step 2: Cooking the Shallots
- 2 tbsp grapeseed or canola oil
- 1/2 tsp sea salt
Method
To cook the shallots heat a fry pan over medium heat. Once hot, add the oil and shallots and toss to coat. Sprinkle with the salt. Cook, stirring occasionally, until the shallots have browned and caramelized nicely. Set aside while you cook the sprouts.
Step 3: Sautéing the Brussels Sprouts
- 2 tsp grapeseed or canola oil
- 2 tsp non-dairy butter
Method
To cook the Brussels sprouts, use the same pan. Add the oil and non-dairy butter, followed by the sprouts and toss to combine. Let cook, tossing occasionally, until cooked through and golden brown on the edges.
Step 4: Finishing the Dish
- sea salt, to taste
- freshly ground black pepper. to taste
Method
To finish the dish, fold the shallots into the Brussels sprouts. Check for seasoning and serve immediately.
Chef's Notes
- by Dawn Thomas
- •
- September 23, 2008
Brussels sprouts can be cut ahead of time. The shallots can also be cut and even fried ahead and then just tossed in last minute.
6 Comments
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I would recommend blanching the sprouts first in seasoned water. Season the blanching water to taste, blanch the sprouts for color and taste, then sear in a separate saute pan. Deglaze the pan with the shallots in it to get excess flavor when adding shallots to the pan with the sprouts. Check for a nice sear on the sprouts by checking one with a pair of tongs, then toss and add a pinch of butter, deglaze, check for seasoning, adjust if necessary (shouldn't really have to much if at all, as seasoning was done when blanching), then boom - amazing sprouts. Just my 2 cents. The flavors will be much more distinct this way, and the seasoning can be much more controlled by tasting the blanching water ahead of time, adding a nice sear to the sprouts, and not messing with the carmelized taste of the shallots by seasoning directly at the end in excess. -
Thanks for the suggestion...will have to try it this way...the only thing I would want to warn people about is the excess water. If the sprouts are not dried really well after blanching, before sauteing them they will simply steam. Also because they are cut into smaller wedges they can over-cook before they have time to brown in the pan. Did you try the blanching method? And if so did it work okay for you? Thanks again for your input. -
I thought that sautéing was typically done over fairly high heat. This recipe recommends using a non-stick fry pan. I'm a bit confused because I thought non-stick pans weren't good for higher heat cooking. I only have stainless steel fry pans. Could I use them instead? -
You are correct Debbie. The recipe has been updated to just say "fry pan". Just be sure you heat the pan properly and you should be good to go. Cheers!
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Thanks Dawn. I love brussel sprouts no matter how they're cooked but am trying out new recipes for those people who are at best, lukewarm about this vegetable. I'm just about to start cooking so thanks for getting back to me so quickly.
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Just made this for lunch, excellent dish. Only issue I ran into was I think I had the heat too high so the outside of the brussel sprouts ended up starting to burn a little while the inside still turned out tough. Next time I plan 5o be more careful with the heat and make sure to get brussel sprouts which are more uniform in size.
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