Sautéed Shredded Brussels Sprouts with Fresh Herbs & Crisp Shallots

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Serves six.

To learn more, read:
Sprouting Up
by Martha Holmberg
from Fine Cooking
Issue 89
Last Edit Date: 5/19/2011 12:22:50 PM

more about:

For the shallots:

3 to 4 cups vegetable oil, for frying
5 to 6 oz. shallots (5 to 6 medium), peeled and cut into 1/16-inch-thick rounds and separated into rings
Kosher salt

For the sprouts:

1-1/2 lb. Brussels sprouts
2 Tbs. vegetable oil
Kosher salt and freshly ground black pepper
1 small clove garlic, minced
2/3 cup low-salt chicken broth or water
1 Tbs. unsalted butter
2 Tbs. chopped mixed fresh herbs (I like tarragon, parsley, and chives)

Fry the shallots:

Arrange a double layer of paper towels on two plates for draining the shallots. Pour about ¾ inch of oil into a 3-quart saucepan and attach a candy thermometer to the side of the pan. Heat over medium-high heat until the thermometer reads 350°F. (It’s important to use a deep pan and fairly shallow oil so there’s no danger of the oil boiling over as you fry.) Add about a quarter of the shallots and fry, stirring almost constantly with a slotted metal spoon or a skimmer, until pale brown (the color of a brown grocery bag—any darker and the shallots will be bitter), about 60 seconds. With the slotted spoon, quickly scoop out the shallots and drain on the first plate of paper towels. They’ll crisp up as they cool. Repeat with the remaining shallots in three more batches, transferring each batch to the first plate when done. Allow the oil to return to 350°F before each batch. If burned bits accumulate in the oil, scoop them out before adding a new batch.

Transfer all the fried shallots to the second plate so they can drain on fresh paper. Season generously with salt and set aside. (The fried shallots may be prepared several hours ahead. Once cool, transfer to an airtight container.)

Shred and cook the sprouts:

Trim each sprout and cut in half through the core. Set a half (cut side down) securely on the cutting board and with a sharp knife, cut it into crosswise slices. Start at the core end and slice quite finely (1/16 to 1/8 inch), because the core is very dense. As you move toward the top of the sprout, make your slices wider (1/4 inch). Transfer the cut sprouts to a bowl, tossing them a few times to encourage the leaf sections to separate.

In a large (12-inch) skillet, heat the oil over high heat until very hot. Add the sprouts and toss with tongs to coat with oil (don’t worry if the skillet seems full; the sprouts will wilt). Season generously with salt and pepper. Reduce the heat to medium high and cook the sprouts, tossing frequently, until they wilt and brown slightly, 3 to 5 minutes. Add the garlic and toss to distribute. Pour in the broth and continue to cook until the sprouts are just tender and the liquid has evaporated, another 3 to 5 minutes. Remove from the heat, toss with the butter and half of the herbs. Season to taste with salt and pepper. Pile the sprouts into a bowl, sprinkle with the remaining herbs and top with all of the fried shallots; serve immediately.

Make Ahead Tips

You can fry the shallots several hours ahead, but don’t top the sprouts with them until moments before serving, so the shallots stay crunchy.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 140; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 14; Polyunsaturated Fat (g): 3; Sodium (mg): 270; Cholesterol (mg): 5; Fiber (g): 4;

Photo: Scott Phillips

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by ricklorelee, 12/29/2012I found this to be a refreshing way to enjoy Brussels Sprouts! I added (2) two cups of Asparagus tips to the recipe and thought it added a nice touch to it. I cooked the tips right along with the sprouts. It was easy to prepare using my food processor and was a hit at Christmas dinner!

by grlup, 11/28/2012A delicious, and different way, to serve Brussels sprouts! The flavor was wonderful! I don't fry anything. So instead of frying the shallots I tossed them with a little oil and then pan roasted until they began to crisp. I then drained them on paper towels to remove any excess oil. Honestly, I think that method worked just fine. And was a lot neater plus I didn't have to deal with the oil after frying. I also used the food processor to shred the sprouts which cut down on prep time. Will definitely be making again.

by chef4kids, 12/23/2007I love this recipe!! I teach cooking to children ages 5-8 and this is one recipe that the kids love to eat! Even my kids who don't like veggies love this recipe. This recipe is worth 10 stars!

by Miles42, 12/8/2007I made this for Thanksgiving and everybody loved it, even though I fried the shallots a few hours ahead of time and they did not stay crisp. Next time I will try sauteing them just before the sprouts. Definitely a keeper!

by eatyourveggies, 11/27/2007I loved this recipe, it's a nice way to shake up brussels sprouts. It's great as directed, but I have also added julienned pork loin or low-fat turkey sausage to the recipe to make it a satisfying one-dish dinner.