This healthy and tasty vegetable side dish is easy to make stove top while your main dish is cooking.
This is one of my favorite side dishes to make in the Fall and Winter. The Brussel sprouts are packed with nutrients and fiber and the dish can be made in one pan. You can keep it super simple with just the sprouts, shallots and balsamic glaze or add in the raisins, nuts and a little cheese to take it to the next level!
What You’ll Need:
- Brussel sprouts
- Shallots
- olive oil or ghee
- sea salt and ground black pepper
- balsamic glaze
- golden raisins
- chopped walnuts (optional)
Making the Recipe:
The first step is to thinly slice the Brussel sprouts. A mandoline slicer makes this job faster, but you can also do it by hand with a paring knife. My favorite tool is the Rapid Prep Mandoline from Pampered Chef, which has added safety features and can be put in the dishwasher to clean.
If you don’t want to mess with cutting your own Brussel sprouts, you can usually buy them already shaved. They taste so much better when freshly cut, in my opinion!
Next, peel the shallots and slice them thinly. Heat 1 teaspoon of the oil over medium heat in a skillet. Add the shallots and cook them until they are tender and light brown in color. You’ll want to stir them often so that they don’t burn.
Remove the shallots from the pan and set them aside, while you cook the Brussel sprouts. Add 1 Tbsp. of oil to the same pan and sauté the Brussel sprouts until tender. Season them with some salt and pepper to taste.
Add the raisins to the skillet and let them warm up and soften a bit.
Top the Brussel sprouts mixture with the caramelized shallots and drizzle it with the balsamic glaze. You can also add some chopped nuts and crumbled cheese to the dish before serving, if you like.
Shaved Brussel Sprouts with Caramelized Shallots and Raisins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: stovetop
- Diet: Gluten Free
Description
This healthy and tasty vegetable side dish is easy to make stove top while your main dish is cooking.
Ingredients
- 4 cups brussels sprouts, shaved
- 1 shallot thinly sliced
- 2 tsp. ghee or olive oil (to caramelize the shallots)
- 1 Tbsp. olive oil (to sauté the brussels sprouts)
- Sea salt and freshly ground pepper, to taste
- 3 Tbsp. balsamic glaze
- 3 Tbsp. golden raisins
- 1/4 cup chopped walnuts
Instructions
- Clean and shave the brussels sprouts.
- Thinly slice the shallots. Set them aside.
- Heat 1 teaspoon of olive oil over medium heat in a skillet. Add the shallots and cook until tender and light brown in color, being careful not to char them. Set them aside.
- Add 1 Tbsp. olive oil to the skillet. Add the shaved brussels sprouts, sea salt and pepper and sauté until tender, about 8-10 minutes.
- Place the Brussel sprouts in a large serving bowl with the shallots and raisins and drizzle with balsamic glaze.
Notes
- Halve and roast the brussels sprouts instead of sautéing them. Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper. Toss the brussels sprouts in 2 Tbsp. avocado oil and season with salt and pepper. Roast for 20-25 minutes.
- Sprinkle with some cheese before serving, if not eating dairy free (optional). Crumbled goat cheese or blue cheese are great options.