More Maligned Vegetables: Brussels Sprout Hash

Although I seemingly derive great pleasure from discovering ways to make much maligned foods taste good, I never thought this would extend to brussels sprouts.  But a few weeks ago I had such an amazing brussels sprouts hash at Leon's, that I actually found myself wanting brussels sprouts again. Of course, the craving could have had something to do with the bacon, but really, I've never wanted a brussels sprout in my life.


As it turned out, I had a vegetarian friend in town the night I finally decided to take on the brussels sprouts, so I had to dispense with the bacon.  But the bacon-free recipe I found made me forget all about it, and I still loved the brussels sprouts.  They might actually make it into my shopping cart on a regular rotation! Or even my garden!  Even my friend was wowed:  "I've got to tell my parents, they will never believe I'm eating brussels sprouts [and liking them]" sums up her reaction to this recipe.   


I've thought a lot about this, and I think what makes this recipe (and the hash at Leon's) so good is that the brussels sprouts aren't whole.  I realize this sounds glaringly obvious, but perhaps my problem with brussels sprouts all along has simply been the preparation.  Thinly sliced, cooked in butter, and mixed with caramelized onions truly works wonders for this neglected vegetable.  So the question remains, why do we ever eat these things whole? 

Brussels Sprout Hash with Caramelized Shallots  
From Bon Appétit (Molly Stevens)
[From Hannah:  My notes and changes are noted next to several of the ingredients.]

Serves 8-10 

6 tablespoons (3/4 stick) butter, divided [I used 4 Tbsp and it was still great] 1/2 pound shallots, thinly sliced [I used two yellow onions instead of shallots since I decided to make this at the last minute and didn't have any shallots on hand] Coarse kosher salt 2 tablespoons apple cider vinegar [I used sherry vinegar] 4 teaspoons sugar [I used the full amount but probably would use only 3 tsp next time] 1 1/2 pounds brussels sprouts, trimmed 3 tablespoons extra-virgin olive oil [I used less, maybe 2 Tbsp] 1 cup water   Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.