Mini-Sprouts With Shallots

15 Nov

What was your favorite dish at this week’s Harvest Mini-Feast? According to a survey, the dish that most people plan to replicate at home is Mini-Sprouts With Shallots. So I figured I’d post the recipe for you here. You’re quite welcome.

For the next few days, I’ll post recipes for the other dishes that students cooked for the Feast, as well as the recipes they’ve been trying out in cooking class since September. Bon appetit!


3 tablespoons butter
1/2 pound shallots, thinly sliced
1 1/2 teaspoons salt
2 tablespoons cider vinegar
4 teaspoons sugar
1 1/2 pounds Brussels sprouts, chopped
3 tablespoons extra-virgin olive oil
1 cup water


1. Melt 3 tablespoons butter in a medium skillet over medium heat.

2. Add shallots and saute until soft and golden, about 10 minutes.

3. Add 2 tablespoons vinegar and 4 teaspoons sugar to the shallots. Stir until brown and glazed, about 3 minutes. Set aside.

4. Chop Brussels sprouts using a knife or a food processor.

5. Heat 3 tablespoons oil in a large skillet over medium heat. Add sprouts and sprinkle with 1 1/2 teaspoons salt. Saute until brown at edges, 6 minutes.

6. Add 1 cup water and saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes.

7. Add shallots and season with salt and pepper. Serve and enjoy!

One Response to “Mini-Sprouts With Shallots”

  1. Elizabeth Parish February 2, 2012 at 7:04 pm #

    We *finally* got around to making this at home tonight… YUM! Just as good as I remembered it being at the Fall feast. Thanks!

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