Shredded Brussels Sprouts with Crispy Shallots

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Shredded Brussels Sprouts with Crispy Shallots

By Abigail Poulette



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This holiday, treat your guests to this fresh, alternative side dish (no cans required!) without depriving them of the best part of green bean casserole- the crispy, crunchy onions!

Late autumn is the best season to enjoy sprouts since they tend get sweeter after a winter frost. Buy them freshly picked, on the stem if possible. The keys to avoiding the sulfurous fumes that Brussels sprout naysayers complain about are to buy the freshest sprouts available and avoid overcooking.

Ingredients:

1 Pound Brussels Sprouts, washed and trimmed (stems and rough outer leaves)
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/3 cup grated Parmesan cheese
2-3 Tablespoons Fresh Lemon juice
Salt and Pepper to taste

½ Cup Flour
Salt and Pepper
1-2 Large Shallots
Vegetable Oil for Frying

Slice the Brussels into 1/8" ribbons, by hand, using a mandoline or a food processor. Heat the olive oil and butter in a large skillet over medium high heat, and add the sprouts, stirring occasionally.

While the sprouts cook, thinly slice the shallots and lighty toss in a mixture of flour and salt and pepper. Add 1 ½-2" of vegetable oil to a medium saucepan and bring to a medium high heat. Test the oil by adding one slice of shallot. When it bubbles and cooks quickly, add the shallots in small batches, watching closely and removing when golden brown. Drain on paper towels.

Once the sprouts begin to soften and get some golden crispy bits, add the lemon juice to the skillet and season with salt and pepper. Remove from the heat, stir in the Parmesan cheese and sprinkle with the crispy shallots.

Serves 4.

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