Brussels sprouts tossed with caramelized shallots that are so good even people that don’t like Brussels sprouts will like them.
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.
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.
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.
To finish the dish, fold the shallots into the Brussels sprouts. Check for seasoning and serve immediately.
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.