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Brussels Sprout Hash with Caramelized Shallots

Molly Stevens
  • minutes
  • Serves 9 to 10

INGREDIENTS

1 1/2

lbs Brussels sprouts

1/2 lb

Shallots

1

Kosher salt, coarse

4 tsp

Sugar

2 tbsp

Apple cider vinegar

3 tbsp

Olive oil, extra-virgin

6 tbsp

Butter

1 cup

Water