Rouxbe

• 2 to 2 1/2 pounds Brussels sprouts
• 1 pound shallots (about 10 - 12)

Peel and clean the Brussels sprouts and then cut into wedges. Make sure to keep the core so the sprouts stay intact once cut.

Next émincé the shallots.

Related Drill-downs

• What is Émincé

• 2 tsp grape seed or canola oil
• 2 tsp butter
• 1/2 tsp salt

To cook the shallots heat a fry pan over medium heat, once hot add the oil and butter. Once the butter has melted add the shallots, toss to coat and then add then add the salt.

Cook stirring occasionally until the shallots have browned and caramelized nicely and then set aside while you cook the sprouts.

• 2 tsp grape seed or canola oil
• 2 tsp butter

To cook the Brussels sprouts, using the same pan, heat the oil and butter. Once melted add the sprouts and toss to combine.

Then let cook, tossing occasionally until cooked through and golden brown on the edges.

• salt (to taste)
• freshly ground black pepper (to taste)

To finish the dish fold the shallots into the Brussels sprouts. Then check for seasoning and serve immediately.