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Clinton Kelly's Caramelized Brussels Sprouts

11 25 Caramelized Brussels Sprouts Clinton Kelly
Brussels Sprouts with Shallots and Anchovies
skill level
Easy
time
1-30min
servings
8
cost
$
Contributed by :
Caramelized Brussels Sprouts Recipe: A light sprinkle of turbinado sugar provides a touch a sweetness to an otherwise salty side.
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ingredients
  • Olive Oil
  • 2 Shallots (sliced)
  • 3 Garlic cloves (thinly sliced)
  • 1-2 Anchovy Fillets
  • 2 pounds Brussels Sprouts (trimmed and halved)
  • 6 tablespoons Butter
  • Salt
  • freshly cracked Black Pepper
  • Turbinado Sugar (for garnish)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Olive Oil
    2 Shallots (sliced)
    3 Garlic cloves (thinly sliced)
    1-2 Anchovy Fillets
    2 pounds Brussels Sprouts (trimmed and halved)
    6 tablespoons Butter
    Salt
    freshly cracked Black Pepper
    Heat a large cast iron skillet over medium-high with a few tablespoons of olive oil. Add shallots and garlic and cook until just softened, and about 3 minutes, then add the anchovy. Once they dissolve, add the Brussels sprouts and stir to coat in olive. Cook, stirring occasionally, for about 4 to 5 minutes, until slightly softened and lightly charred. Add the butter, and season with salt and pepper.
  • 2
    Turbinado Sugar (for garnish)
    Sprinkle with turbinado sugar and transfer to a platter. Serve warm.

    Helpful Tips:
    1. Turbinado sugar is a type of brown sugar that is light in color and coarsely grained.
    2. When picking Brussels sprouts, pick ones that feel tight and firm. Smaller ones are sweeter, and larger sprouts are more like cabbage!
 
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