Shredded Brussels Sprouts with Crispy Fried Shallots

Name: Shredded Brussels Sprouts with Crispy Fried Shallots
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 ½ pounds Brussels sprouts, trimmed and thinly sliced (about 8 cups sliced); 3-5 large shallots, peeled, thinly sliced crosswise, separated into rings (2 cups of shallot rings); ½ cup plus 2 tablespoons canola oil for frying the shallots and sprouts (don't worry - most of the oil won't make it into the final dish); 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper, to taste

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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 6

Cost: $2.13 /serving

Author : Lisa

Shredded Brussels Sprouts with Crispy Fried Shallots

Ingredients

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2 ½ pounds Brussels sprouts, trimmed and thinly sliced (about 8 cups sliced)3-5 large shallots, peeled, thinly sliced crosswise, separated into rings (2 cups of shallot rings)½ cup plus 2 tablespoons canola oil for frying the shallots and sprouts (don't worry - most of the oil won't make it into the final dish)2 tablespoons fresh lemon juiceKosher salt and freshly ground black pepper, to taste

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Instructions

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Step 1

Line a plate with a double layer of paper towels. Heat ½ cup oil in a skillet over medium heat. When it's hot enough to sizzle a shallot ring, add all the shallots. Cook, stirring occasionally, until they are all golden brown, about 10 minutes. Regulate the heat so they fry slowly and don't burn. Use a slotted spoon to transfer them to the prepared plate to drain. Sprinkle with a pinch of salt.

Step 2

Heat 2 tablespoons oil over medium heat in a large heavy skillet (preferably cast iron), until hot, but not smoking. Sauté the Brussels sprouts, tossing occasionally, for 8-10 minutes, until lightly browned in spots and cooked through, but still crisp. Season with ½ teaspoon salt and ½ teaspoon of fresh ground black pepper. Sprinkle with lemon juice and toss to coat.

Step 3

Mound Brussels onto a platter. Scatter the shallots on top.