The Brussels Sprout Recipe for People Who Don’t Like Brussels Sprouts

I happen to be a fan of Brussels sprouts.  I’ll eat them steamed with some of olive oil and salt, or braised for a bit in the oven.  I’ll eat them pretty much any way.  But I’ve come to realize that not everyone feels the same way as I do about this sometimes maligned vegetable.  The intent behind today’s post is to create some converts.  And, if there is one Brussels sprout recipe that can accomplish the goal, this is it.

Photo: Epicurious

Epicurious’  Brussels Sprout Hash with Caramelized Shallots.  The recipe was originally published in Bon Appetit in November 2007.  That same Christmas, I was introduced to it by my brother and sister-in-law, both of whom love good food as much as I do and, admittedly, are better cooks.

The recipe is deceptively simple in its use of ingredients and its preparation.  The caramelized shallots make the dish slightly sweet, while the most arduous step is cutting the sprouts into the 1/8-inch slices.

Give it a try as a side for your Thanksgiving meal.

Buon appetito!


Brussels Sprout Hash with Caramelized Shallots

yield: Makes 8 to 10 servings

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.


  • 6 tablespoons (3/4 stick) butter, divided
  • 1/2 pound shallots, thinly sliced
  • Coarse kosher salt
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons sugar
  • 1 1/2 pounds brussels sprouts, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 cup water

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Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.