Shredded Brussels Sprouts with Slow-Fried Shallots

Name: Shredded Brussels Sprouts with Slow-Fried Shallots
Total time: 28 min
Ingredients: ½ cup plus 2 tablespoons canola oil, divided; 1 cup thinly sliced shallots, separated into rings; ¾ teaspoon kosher salt, divided; 2 pounds Brussels sprouts, trimmed and thinly sliced (about 8 cups); ½ teaspoon freshly ground black pepper; 2 ½ tablespoons fresh lemon juice

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Total: 28 minutes

Servings: 4.5

Author : Maureen Callahan

Shredded Brussels Sprouts with Slow-Fried Shallots

Ingredients

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½ cup plus 2 tablespoons canola oil, divided1 cup thinly sliced shallots, separated into rings¾ teaspoon kosher salt, divided2 pounds Brussels sprouts, trimmed and thinly sliced (about 8 cups)½ teaspoon freshly ground black pepper2 ½ tablespoons fresh lemon juice

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Instructions

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Step 1

Heat a small, heavy skillet over medium heat. Add 1/2 cup oil; heat until oil is shimmering and oil bubbles around a shallot piece that's dropped into it. Add shallots to pan; slow-fry for 10 minutes or until browned and crispy, stirring occasionally. Remove shallots with a slotted spoon; drain on paper towels. Sprinkle shallots with 1/8 teaspoon salt.

Step 2

Heat a large nonstick skillet over medium-high heat. Add remaining 2 tablespoons oil; swirl to coat. Add Brussels sprouts; toss gently to coat. Sprinkle with pepper and remaining 5/8 teaspoon salt; sauté 8 minutes or until lightly browned on edges. Reduce heat to low; cook 2 minutes or until tender. Stir in lemon juice; sprinkle with shallots.