Brussels Sprouts Hash With Caramelized Shallots

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

Melt 3 tablespoons butter in medium skillet over medium heat.

Add shallots.

Sprinkle with coarse kosher salt and pepper.

Saut 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 slices.

Heat oil in large skillet over medium-high heat.

Add sprouts.

Sprinkle with salt and pepper.

Saut until brown at edges , 6 minutes.

Add 1 cup water and 2 tablespoons oil.

Saut until most of water evaporates and sprouts are tender but still bright green , 3 minutes.

Add shallots.

Season with salt and pepper.

butter, shallot, kosher salt, apple cider vinegar, sugar, brussels sprouts, extra virgin olive oil, water