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Shredded Brussels Sprouts with Crispy Fried Shallots

A white oval platter on a black background, filled with sautéed shredded Brussels sprouts topped with fried shallots, lemon slices decorate the rim of the platter

5 from 3 reviews

Shredded sautéed Brussels sprouts topped with fried shallots - a great side dish for a special dinner.

Adapted from Cooking Light

Ingredients

Units Scale
  • 2 1/2 pounds Brussels sprouts, trimmed and thinly sliced (about 8 cups sliced)
  • 3-5 large shallots, peeled, thinly sliced crosswise, separated into rings (2 cups of shallot rings)
  • 1/2 cup plus 3 tablespoons canola oil for frying the shallots and sprouts (don't worry - most of the oil won't make it into the final dish)
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • Lemon slices for garnish (optional)

Instructions

  1. Fry the Shallots: Line a plate with a double layer of paper towels. Heat ½ cup oil in a large heavy skillet over medium heat. When it's hot enough to sizzle a shallot ring, add all the shallots. Cook, stirring occasionally, until they are light golden brown, about 10 minutes. Remove them from the heat before they get to dark to avoid burning. Use a slotted spoon to transfer the shallots to the prepared plate to drain. Sprinkle with a pinch of salt. When cool, fried shallots can be stored in an airtight container at room temperature for up to 3 days.
  2. Cook the Brussels Sprouts: Add 3 tablespoons of oil to the skillet and turn up the heat to medium-high. When the oil is hot, add the Brussels sprouts. Let them sit, undisturbed for a minute or two. When they start to get brown on the underside, flip them over. Repeat the process, tossing them occasionally, until they're are cooked through, but still crisp, and lightly browned in spots, about 8-10 minutes in total. Season with ½ teaspoon salt and ½ teaspoon of fresh ground black pepper. Sprinkle with lemon juice and toss to coat. (See notes for make-ahead tips and strategies)
  3. To Serve: Mound Brussels onto a platter. Scatter the shallots on top and garnish with lemon slices. Serve warm. (see notes below for make-ahead and reheating strategies)

Notes

Make-ahead strategies: 

  • To save time use your food processor, with the slicing blade attachment, to shred the Brussels sprouts.
  • Slice or shred the Brussels sprouts up to 2 days ahead of time. Store them in an airtight container or plastic bag in the refrigerator.
  • Slice the shallots up to 3 days ahead and store them in an airtight container in the fridge.
  • Fry the shallots up to 3 days ahead of time and store them in an airtight container at room temperature.
  • Sauté the Brussels sprouts up to 5 hours ahead. Store them, covered, in the fridge. Reheat them in a 350ºF oven, spread out on a rimmed baking sheet, for 5-10 minutes, until heated through. Or Reheat them on the stove, in a large heavy pot, tossing them constantly, over medium-high heat, for 5 minutes or so, until heated through, adding a tablespoon of oil if they seem dry or stick to the pot.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

Keywords: shredded Brussels sprouts, sautéed Brussels sprouts, Brussels sprouts with shallots