Brussel Sprout Hash with Carmelized Shallots

More than any other food, I hear complaints about brussel sprouts. If you ask someone what food they absolutely will not eat, they are often at the top of the list. When I was a child, I was right there in those ranks. I remember many hours at the table having a stare down with that pile of brussel sprouts that kept me from being excused from the dinner table. (I think our Golden Retriever even turned down the ones that 'accidentally' made their way to the floor.) As an adult, however, I decided to give them another try. I am so happy that I did! I don't care if they are sauteed, boiled, steamed, whatever-- I LOVE brussel sprouts. I'm not sure what the difference is, whether I just got over myself or finally developed a palate that would appreciate the flavor, but they are now one of my very favorite vegetables. So, if you have not tasted a brussel sprout since your childhood, I beg you to give them a whirl. This recipe is a great place to start. So yummy!

Brussel Sprout Hash with Carmelized Shallots

6 tablespoons butter, divided
½ pound shallots, thinly sliced
Coarse Kosher salt
4 teaspoons sugar
2 tablespoons apple cider vinegar
1 ½ pounds brussels sprouts, trimmed
3 tablespoons olive oil
1 cup water
pepper

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with kosher salt and pepper. Saute until soft and golden about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussels sprouts lengthwise and then into thin ½ inch slices lengthwise. Heat oil in large skillet over medium high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Saute until most of water evaporates,and sprouts are tender but still bright green, about 3 minutes. Add shallots, season with salt and pepper.

Source: My Tasty Treasures